Romanian Lamb Pie Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
Servings18Cuisine
MethodMain Ingredient

Ingredients

For filling
 Lamb/Boned shoulder / leg2 Pound
 Butter1 1⁄2 Ounce
 Stock4 Ounce
 Salt1 Teaspoon
 Plain flour1 1⁄4 Pound
 Butter8 Ounce
 Salt1 Pinch
 Egg yolks2
 Single cream4 Tablespoon
 Pepper1⁄2 Teaspoon
 Onions2
 Mushrooms8 Large
 White bread slices3
 Raisins2 Ounce
 Almond slivers3 Ounce
 Chopped parsley1⁄2 Tablespoon
 Lemon juice1 Tablespoon (Of 1/2 Lemon)
 Frozen peas10 Ounce (2 Packets)
 Butter1 Teaspoon (A Little)
For crust
 Plain flour1 1⁄2 Pound

Nutrition Facts

Serving size

Calories 547 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 88.9 mg

Sodium 203.6 mg8.5%

Total Carbohydrates 65 g21.7%

Dietary Fiber 3.5 g14.1%

Sugars 3.8 g

Protein 17 g33.3%

Vitamin A 15.7% Vitamin C 8.7%

Calcium 4.4% Iron 9.8%

*Based on a 2000 Calorie diet

Directions

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.
Reserve sauce.
Remove the stalks and wash thoroughly 8 large mushrooms.
Chop coarsely.
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.
Squeeze dry.
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.
Chill.
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.
Cool.
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.
Quantcast