Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them ideal for potluck events.
- Portion size 6 servings
- Credits : Canadian Living Magazine: Fall 2005
Ingredients
Egg Wash:
Filling:
Method
In saucepan, cover eggs with enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Remove from heat; let stand for 15 minutes. Drain and chill in cold water. Peel and cut each egg in half lengthways.Filling: Meanwhile, in small skillet, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 15 minutes. Transfer to bowl and let cool.
Add lamb, garlic, pepper, salt, savory, sage and allspice to bowl; mix well.
Meanwhile, divide pastry into sixths; shape into balls. Cut off one-third of each; set aside for tops.
On floured surface, roll out each of the remaining pastry balls into 8-inch (20 cm) circle; press into six 5-inch (12 cm) foil pie plates.
Divide meat mixture into 12 portions; press 1 into each pie shell. Place each egg half, cut side down, in centre. Press remaining meat portions over top to cover.
Egg Wash: To make egg wash, beat eggs with water or milk.
Roll out remaining pastry to 5-inch (12 cm) circles; cut 1/2-inch (1 cm) round hole in centre of each. Brush top edge of bottom pastry with egg wash. Place pastry circle on top; trim and crimp edges to seal.
Brush top with egg wash. Bake in bottom third of 325°F (160°C) oven until meat thermometer registers 160°F (71°C) when inserted in centre, about 1 hour.
Let stand for 15 minutes before serving.
(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap separately and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Unwrap and reheat in 375°F/190°C oven until hot, about 20 minutes.)
Nutritional facts Per serving: about
- Sodium 824 mg
- Protein 41 g
- Calories 903.0
- Total fat 54 g
- Cholesterol 255 mg
- Saturated fat 22 g
- Total carbohydrate 60 g
%RDI
- Iron 46.0
- Folate 59.0
- Calcium 11.0
- Vitamin A 8.0
- Vitamin C 3.0
