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I work for a little fried pie stand, and I was thinking that maybe some more hearty pies would bring more people out in the cold. As the weather gets worse, a lot less people come out to our cart and I'm starting to go broke. Either way, I figured you all like hearty food and there seem to be some good cooks here (Trlsman, your input would be much appreciated), so maybe you could tell me what's right and what's wrong with my recipe.
Keep in mind, this will be $4 and in a hand-size fried pie.
I know, no mashed potatoes, but with the pie dough I think it would be too starchy. Also, there may be pictures in days to come.
Thanks for your input on a weird topic,
Jordan
Keep in mind, this will be $4 and in a hand-size fried pie.
Leg of lamb
1 bunch each carrots and celery
2 onions
2 tbsp minced garlic
1 sprig each thyme and rosemary
2 bay leaves
1 bottle red wine (port would be good, but any works)
1 bottle beer (optional, if it's laying around)
8 qt vegetable stock
Flour and oil for roux
Salt and pepper
Dice 1/2 of the vegetables, and rough chop the other 1/2. Rub the lamb with salt and pepper, and place in a deep 1/2 pan. Add the rough chopped veg, thyme, and rosemary. Add wine and beer, then add vegetable stock to almost cover. Cover pan with foil.
Place in slow cooker at 250 degrees for 12 hours.
Remove the meat from the pan, and strain and save the liquid. Puree the vegetable matter in the Robot Coupe and save. Chop and pull the lamb into pieces small enough for pies.
Sweat the diced veg and garlic in oil on medium heat until the onions look clear. Add remaining vegetable stock, lamb, lamb pan juice, bay leaves, and pureed vegetables and bring to a boil, then simmer.
Add roux until desired thickness is reached.
I know, no mashed potatoes, but with the pie dough I think it would be too starchy. Also, there may be pictures in days to come.
Thanks for your input on a weird topic,
Jordan