French Lamb Flaky Pie
A traditional French-inspired dish featuring a flaky crust filled with tender lamb. Perfect for a special occasion or dinner party.
Ingredients
- ●1 sheet, thawed Flaky Pastry Dough (Norwegian Puff Pastry)
- ●1 (1.5-2 pound) piece Lamb ShoulderBoneless and tied with kitchen twine
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●2 sprigs Fresh Thyme
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●1 egg, beaten Airy Egg WashFor brushing pastry
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out the puff pastry sheet to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9x13 inch baking dish, trimming any excess.
- 4
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- 5
Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 6
Transfer the lamb to a plate and set aside.
- 7
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Return the lamb to the skillet and add the thyme, salt, and pepper.
- 10
Pour in 1 cup of beef broth and bring to a simmer.
- 11
Cover the skillet with a lid and transfer to the preheated oven.
- 12
Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 20-25 minutes, or until the lamb is tender.
- 13
Remove the lamb from the oven and let rest for 10 minutes before slicing.
- 14
Brush the edges of the pastry with the beaten egg for a golden glaze.
- 15
Return the pie to the oven and bake for an additional 5-7 minutes, or until the pastry is golden brown.
- 16
Serve the lamb pie hot, garnished with fresh herbs if desired.