Lamb Pot Pie with a classic twist

15 minutes

90 minutes

6

Ingredients

The filling for the pie can be made using the slow cooker.
If using a slow cooker, add all ingredients except puff pastry, egg, peas and corn and cook on high for 4 hours If using a sauce pan , heat oil , add onions, garlic and sauté for 5 min. Add bay leaf, lemon thyme and chorizo sausage , and lamb sauté on high for 5 min, then reduce heat a simmer till meat is tender approx 1.5hrs.
The filling can be cooled slightly or refrigerated over night and the fat removed before creating the puff pastry top.
There are 2 ways to make the puff pastry topping for our pot pie. In both methods you need to thaw the puff pastry for 1 hr prior to use. Then brush the top of the pastry with the beaten egg. In the first method you place the pie filling in the ceramic pie dish and carefully lay the puff pastry over the top being careful not to let the pie filling come into contact with the puff pastry or it will go soggy. Then place in a pre heated oven at 200 degree Celsius for 30 -35 min until golden brown.
The second method is to cut the puff pastry into individual portions and cook the puff pastry separately on baking paper at 200 degrees Celsius for 15min. Then place each puff pastry piece on top of the individual pie servings. This method guarantees a crisp flaky pastry.