Lamb Stew under a Crisp Puff Pastry Lid

Ingredients

  • 400g minced lamb or beef mince
  • 1 tablespoon olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 pinches of pepper
  • 200 g of chopped tomatoes
  • 1 dl water Or a can of pasta sauce
  • 400 g chickpeas or 1 can of cooked chickpeas
  • Pastry dough (homemade or use a bought roll chilled puff pastry, 250 g)
  • 1 egg

If using dried chick peas soak in a bowl of water over night. Boil for one hour. Drain and rinse and mix with the ground beef. If using canned chick peas, strain the juice out and add.

Place the mince mixture into a greased oven proof dish. Roll out the pastry and place over the mixture. Cut small incision in the dough with a sharp knife. Brush the surface with beaten egg.

Cook in the oven for about 25 minutes. Serve preferably with a fresh green salad.
This is a lamb stew or lamb pie under a crispy puff pastry lid. It is a lamb dish with a touch of oriental spices. Of course, you can use other kind of ground beef, for example from pork or cattle or vegetarian mince.

Homemade Pastry dough
Ingredients

Directions
Preheat the oven to 225 ° C.
Brown the ground meat in the oil in a frying pan. Season the mix with cumin, coriander, cinnamon, salt and pepper. Heat the chopped tomatoes to a sauce. Add the water. Or use a can of pasta sauce and let it simmer with the ground beef 3-4 minutes.

  • 4 dl wheat flour
  • 1.25 dl water
  • 2 tsp vinegar
  • 200 g butter


Directions

It is important that all the ingredients are cold and have the same temperature. Pour most of the flour in a bowl. Add the water and vinegar and barely 1/4 of shortening. Work together to a dough. Shape it into a ball and let it rest for 15 minutes wrapped in plastic or aluminum foil in the fridge.

Cut a deep cross in the dough. Use a roller and roll the dough to form a square, about 20×20 cm.Slice the shortening and add it evenly over the middle of the dough. Fold the dough so that the corners meet and form an envelope. Turn the dough up and down. Use the roller and roll or flatten the dough.

Flour the dough lightly on both sides to prevent from sticking to the work surface. The dough should be square, about 30×30 cm. Fold it in three parts in one direction. Flatten gently and fold it into three parts the other direction (i.e. in the 90 ° to the last fold.)
Let it rest in a cool place at least 15 minutes.

Roll the dough again to a somewhat larger square than last fold. Fold the dough three times in one direction and three in the other direction. Let it rest on again at least 15 minutes. Repeat rolling out and folding again.

Then roll the dough and place on top of the pie.  Brush the surface with the beaten egg.

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