Hot Water Crust Pastry
375g plain white flour
¾ Tsp sea salt
1 egg (to glaze)
400g spring lamb
A handful of parsley
A sprig of wild apple mint
A few wild garlic leaves
2 tsp thyme
Small knob of butter
For the broth
200 ml clarified lamb stock
1 stick celery
1 tblsp wild rowanberry jelly
Trim excess fat from the meat and cut it into small cubes. Leave aside until you make the dough.
Peel the carrot and chop it up into small pieces. Melt some butter in a pan and fry up the carrot for a few minutes, sweating off any excess liquid.
Hot Water Crust Pastry
Melt the lard and salt in a saucepan of hot water and simmer.
Mix in flour, be careful as the mix will be very hot at this stage. Knead the mixture until it forms a dough and then divide the dough into 8 even pieces. Keep warm and pliable. If the dough hardens, place it in the microwave for a few seconds to soften it.
Pre-heat your oven to 200 degrees/180 degrees fan.
When ready, roll out the dough and cut out 4x 13cm circles and 4 x16 cm circles of dough. Bakers used their bowls to do this – you may have something in your cupboards of the correct size too.
When dough is ready, place even portions of the pie fillings onto each of the 13cm circles. Season to taste.
Place 16cm circles of dough on top and seal them together using egg wash.
Use the 13cm bowl to trim the outer edge of each pie, making them all a uniform shape and size. On each pie, pinch the outer edges and fold inwards, pressing with your index finger, work your way around the pie to create a decorative rope shaped outer edge.
When you have all 4 pies shaped, brush egg over the pies. Cut a small cross in the top of each pie and peel back the peaks of the cross slightly so there is a small hole.
Cut out 12 leave shapes from the leftover dough and place 3 on each of the 4 pies.
Place in the oven at 200 degrees/180 degrees (fan) for about 20 minutes or until the liquid begins to bubble through the hole, then turn it to 165/145 degrees (fan) to prevent overflow of juices. Continue baking until done through and golden brown. The whole bake should take between about 40- 45 minutes.
For the broth, heat the stock and add rowanberry jelly to taste and season to taste. Finely chop the vegetables. Add to stock and cook lightly. Serve in a jug alongside the pies.