Romanian Lamb Pie
|Lamb/Boned shoulder / leg||2 Pound|
|Butter||1 1⁄2 Ounce|
|Plain flour||1 1⁄4 Pound|
|Single cream||4 Tablespoon|
|White bread slices||3|
|Almond slivers||3 Ounce|
|Chopped parsley||1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Frozen peas||10 Ounce (2 Packets)|
|Butter||1 Teaspoon (A Little)|
|Plain flour||1 1⁄2 Pound|
Cut 2 lb. of lamb into slices.
Melt 1 oz. butter and, over a moderate heat, fry slices on both sides.
Add 4 oz. stock, 1 teaspoon salt and 1/2 teaspoon pepper.
Simmer until lamb is tender.
Remove slices and cut into small pieces.
Remove the stalks and wash thoroughly 8 large mushrooms.
Chop 2 onions and fry until lightly browned in 1/2 oz. butter.
Add mushrooms and 2 oz. raisins.
Cook 5 minutes.
Cut crusts from 3 slices white bread and soak in a little milk.
Add meat, bread, 3 oz. slivered almonds, and 1/2 tablespoon chopped parsley to the onions.
Pour over the reserved sauce and the juice of 1/2 lemon, mix thoroughly.
Correct seasoning if necessary.
Put 1 1/4 lb. plain flour in a bowl and with a pastry cutter or 2 knives cut 8 oz. butter into it.
Add 2 egg yolks, a pinch of salt, and 3 or 4 tablespoons single cream.
With your hand, knead lightly so that the dough barely holds together.
Take a little more than a third of the dough and roll out to make a very thin lining for a 9-inch pie plate.
Prick generously with a fork and line with crumpled tin foil.
Bake about 12 minutes in a pre-heated oven at 420°F, Reg 7, and remove the foil after about 5 minutes.
Roll out the remaining dough to the size of the pie plate—it will make a thicker crust than the bottom.
Fill the shell with the meat.
Cover with the unbaked crust, press the edges firmly together.
Wrap in foil and put in refrigerator overnight.
Next night bake in a pre-heated oven at 400°F, Reg 6 until thoroughly heated and top is a light brown, about 12 to 15 minutes.
To protect the baked crust from over-browning put the pie in an extra pan to keep it from too much heat.
Serve with Tomato Sauce.