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Recipes

Lamb and Sausage Pie

By Penelope CasasPhotography by Raymond Patrick
Image may contain Food Dessert Cake Pie and Pork

Recipe information

  • Yield

    8 appetizer or 6 main-course Servings

Ingredients

crust

2

1/2 cups all purpose flour

1

/2 teaspoon salt

6

tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces

3

tablespoons olive oil

3

tablespoons orange juice

4

tablespoons (about) ice water

filling

2

tablespoons olive oil

1

pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound)

2

medium-size sweet onions (such as vidalia or Maui), halved, thinly sliced

2

garlic gloves minced

1

/2 cup dry white wine

1

/4 teaspoon crumbled saffron threads

4

ounces sobrasada* or sweet Spanish chorizo, casings removed, finely chopped

1

large egg, beaten to blend

Need to make a substitution?

Preparation

  1. crust

    Step 1

    Blend flour and salt in processor. Add shortening; using on/off turns, cut in shortening until mixture resembles coarse meal. Gradually add olive oil, orange juice, and 3 tablespoons ice water; process mixture until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide in half. Form each dough half into smooth ball; flatten each into disk. Place on work surface; cover with plastic wrap. Let stand at room temperature while making filling.

  2. filling

    Step 2

    Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet and sauté until brown, about 4 minutes. Transfer to bowl. Add onions and garlic to skillet and sauté 2 minutes. Reduce heat to medium-low, cover, and cook until onions are very tender, stirring occasionally, about 15 minutes. Return lamb to skillet. Add wine and saffron; simmer until liquid is reduced by half, about 4 minutes. Stir in sobrasada and sauté 2 minutes. Cool filling completely.

    Step 3

    Preheat oven to 350°F. Roll out each dough disk between 2 sheets of parchment paper to 12-inch round. Transfer 1 dough round to ungreased rimmed baking sheet. Spread lamb filling over dough round, leaving 2-inch plain border. Cover filling with second dough round. Roll up edges, pressing together to seal well. Using small sharp knife, cut small X in center of top crust to allow steam to escape. Brush crust with beaten egg.

    Step 4

    Bake pie until crust is golden brown, about 35 minutes. Let cool 15 minutes. Serve warm or at room temperature.

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