UPPER CRUST
Gourmet Traveller|April 2020
A meat pie is a guaranteed crowd-pleaser – it’s comfort food at its finest. Secondary cuts are often overlooked, but make the best filling for a rich pie as they develop a deep flavor when cooked low and slow.
UPPER CRUST

Lamb, fennel and Manchego pie with lard pastry

SERVES 6 // PREP TIME 1 HR // COOK 3 HRS 10 MINS (PLUS RESTING, COOLING, CHILLING)

Lamb neck breaks down to become very tender, which makes for a rich filling – the perfect contrast to the crisp, golden pastry. You can also choose any cut that benefits from long, gentle cooking, such as beef shin or brisket.

60 ml (¼ cup) olive oil

3 large lamb necks, cut into 4cm-thick pieces

50 gm (⅓ cup) seasoned plain flour

2 tbsp rosemary, finely chopped

2 tsp Dijon mustard

150 ml dry white wine

50 ml dry vermouth

500 ml (2 cups) veal stock

8-10 golden shallots, peeled, root intact

1 small fennel bulb, thinly sliced

70 gm Manchego, finely grated

2 egg yolks, beaten with

1 tbsp milk, for eggwash Fennel seeds and salt flakes, to decorate PASTRY

400 gm plain flour

150 gm lard (see note) or diced chilled butter

This story is from the April 2020 edition of Gourmet Traveller.

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This story is from the April 2020 edition of Gourmet Traveller.

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