Lamb Pot Pie With Saffron Pastry
Pot pies are such wonderful comfort food, chicken or beef or vegetables, they are all good. A savory pie with flaky pastry and a thick rich filling is a mealtime favorite. For a little creative touch I infused the water for the pastry with a generous pinch of saffron; The lamb stew is full of tender chunks of lamb, onion, carrot, parsnip, sweet potato and peas and the flaky saffron infused pastry is delicious when combined with the stew. This recipe made 4 small but deep pot pies. I used 2 small ramekins and 2 small cocottes.
The pies are delicious, baking them you can smell the fragrant saffron and lamb stew, it’s wonderful and the saffron in the pastry is subtle but you know it’s there. I am bringing these little gems to a party, I pretty much start my weekend on Thursday because I must go to Throwback Thursday, it’s so much fun, then I high tail it to Fiesta Friday. The life of a party girl.
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tsp salt
6 oz cold unsalted butter cut into tbs size pieces
4 tbs cold leaf lard or vegetable shortening
1/2 cup ice cold saffron infused water
Put a generous pinch of saffron in 1/2 cup warm water. Let infuse for at least an hour in the refrigerator, it will be a vibrant yellow.
Whisk the flour and salt. Add the butter and lard or shortening and cut into the flour with a pastry cutter or your hands until it resembles crumbs, there will be small pea size chunks of butter. Thats a good thing. Add the saffron water and mix to combine, Divide into 2 disks and wrap in plastic. Refrigerate at least an hour or overnight,
1 1/2 lbs lamb stew meat
1 onion chopped
2 small or 1 large carrot cut into bite size pieces
2 sprigs fresh thyme
A handful of Italian flat leaf parsley chopped
1 clove garlic smashed
1 small parsnip peeled cut into bite size pieces
1 cup halved cherry tomatoes
1 tbs tomato paste
1 small sweet potato or yam peeled and cut into small pieces
1 cup red wine
approximately 2-3 cups stock or water
1 cup frozen peas
salt and pepper to taste
In heavy bottom pan or dutch oven saute the onion, carrot and parsnip in a little olive oil. Remove from the pan and sear the lamb, add the onions back into the pan and add the tomato paste and garlic clove, cook the tomato paste with the meat and vegetables until it caramelizes approximately 2 minutes. De glaze with the red wine and add enough water or stock to just barely cover the meat, add the thyme and parsley and bring to a boil, cover and reduce temperature to medium and cook until sauce is thickened about 1 1/2 hours. Add the sweet potato and cook until tender, approximately 30 minutes, at the end add the peas and cook for another 15 minutes. The stew should be thick with very little liquid. Let come to room temperature and refrigerate overnight. Before spooning into the pies remove the thyme and garlic clove.
Making the pot pies.
Roll out your pastry and place bottom crust in your bowl or pie plate, I like to make individual pies. Add the cold stew and cover with top crust, cut a vent in the center, brush with egg wash and sprinkle with a little sea salt. Bake at 375 degree’s until nicely browned and bubbly. Serve immediately.