Lamb Pie

A recipe by my friend’s mum from Moscow.

Filling Ingredients:

Onions (large) – 1
Lamb Mince – 500g
Nutmeg – 1/4tsp
Allspice – 1/4tsp
Black Pepper – to taste

Filling Instructions:

Chop and fry the onions. Add the mince and season with pepper, nutmeg and allspice. After frying to 5 minutes, take off the heat and leave to cool.

Dough Ingredients:

Milk (at a temperature of 40 C) – 250ml
Yeast – 12g (3tsp)
Sugar – 1tsp
Plain Flour – 1tsp
Eggs – 2
Butter (melted) – 100g
Salt – 1/2tsp
Sugar – 1 tbsp
Plain Flour – 550g
Egg Yolk – 1

Dough Instructions:

Pour 125ml of the milk into a glass, and add in all the yeast, a tsp of sugar, and a tsp of flour. Leave this mixture in a warm place for 5 minutes.
Then add in the rest of the milk, eggs, melted butter, salt and sugar to this mixture. Mix well and add in the flour. The dough should be soft and pliable. Knead for 5 minutes.

Assembly and Baking:

Line and oil an oven dish that will be the form of your pie. Use 1 big dish, or a muffin tray for mini pies. Split the dough in 2 parts, use 1 part as the base, and the 2 parts as the top and decoration.
Fill the pie with the lamb filling and glaze the top with egg yolk.
Pre- heat the oven to 160 C Fan. Prove the pie at room temperature for 40-50 minutes. Bake the pie for 20-25 minutes until the dough is golden.