Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 45 minutes
  • Total time 4 hours & 10 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2021




Filling  In Dutch oven, melt butter over medium heat. Add lamb and fresh herbs; cook, stirring often, until meat is golden on all sides, about 5 minutes. Season with salt and pepper. Transfer to plate; set aside.

Preheat oven to 325°F. In same Dutch oven, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add reserved lamb and flour; cook, stirring often, 2 minutes. Add broth and mustard; bring to boil, scraping up browned bits from bottom of pan with wooden spoon. Cover and bake until meat is tender, about 1 1/2 hours.

Let cool completely; refrigerate until cold. (Make-ahead: Can be refrigerated for up to 2 days.)

Dough  Meanwhile, in large bowl, combine flour and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Make well in centre and add eggs; mix quickly using fork. Drizzle with ice water, tossing with fork to form ragged dough. Divide dough in half and shape into discs. Wrap each in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 1 month.)

Assembly  Preheat oven to 350°F; line baking sheet with parchment paper. On lightly floured surface, roll out 1 dough disc to about 1/8-inch thickness. Cut out eight 5-inch circles. Place dough circles on prepared baking sheet. Repeat with remaining disc, making total of 16 circles.

In centre of dough circle, spoon about 1/3 cup cooled filling. Cover with another circle. Using fork, press around edge to seal. Transfer to prepared baking sheet. Repeat with remaining dough circles and filling. Brush pastries with egg yolk. Cut steam vent in top of each pie.

Bake until pies are golden, 30 to 40 minutes. Let cool for 10 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

Nutritional facts PER PIE

  • Iron 4.6 mg
  • Fibre 2 g
  • Sodium 875 mg
  • Sugars 2 g
  • Protein 30 g
  • Calories 875
  • Total fat 59 g
  • Cholesterol 230 mg
  • Saturated fat 28 g
  • Total carbohydrate 55 g
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Lunch & Dinner

Lamb & Herb Pies