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Thursday 9 January 2014

Sluttishly Savoury: Lamb Chorizo Pie

I'm going to bet a lot of you are trying quite desperately trying to start your proper New Year's resolution diet. But, how is one to begin a life of perfect health when there's still a ton of chocolate, three types of brie, two kilos of various meats and a hamper of luxury food taking up space in ones fridge? 

Shoving everything into a tasty pie is the best way to use up all of those little bits in the fridge. This lamb and chorizo pie is rich and filling and perfect for those rainy January nights.

Lamb Chorizo Pie (Makes one rather large pie)
You'll Need:
  • 400g lamb steaks chopped into 1cm cubes (any cut of lamb is fine really, but make sure to trim any fat off)
  • 450g pork sausage meat (you can just squeeze link sausages out of their skins, it's great fun)
  • 225g chorizo chopped into 1cm cubes
  • 3 tsp cayenne pepper
  • 1 tsp allspice
  • good shake of salt and pepper
  • 2 tbsp fresh rosemary chopped finely
  • 100g mint jelly
  • 2 tbsp Worcestershire sauce
  • 1 pack ready made shortcrust pastry 
  • 1 beaten egg
Make It!:
  1. Pre heat the oven to 180C/350F/Gas Mark 4.
  2. In a large clean bowl, pop in the meats, the seasonings, mint jelly, rosemary and Worcestershire sauce and give it all a good and thorough mixing. You can use a spoon but by hand is way more fun (you know you want to).
  3. Take a 20cm cake tin (springform ideally otherwise it'll be a bastard to get out afterwards). Line the base with a circle of greaseproof paper and grease the sides with a little butter to help the pastry stick.
  4. Roll out the shortcrust so it's big enough to line the tin and save enough to form the pie lid. Carefully lower the pastry into the tin and press into the corners and up the sides.
  5. Now spoon your lovely meaty mix into the pie lining, pressing it down to remove any air. Once it's all in, take your pastry lid and place it on top, pinch the sides of the pie to the lid making sure there is an air tight seal.
  6. Brush the top with beaten egg and slice a small hole in the top to let the steam escape, cover the top of the pie with foil and pop it in the oven for an hour and a half. Once done, remove the foil and bake for another 20 minutes to get the top nice and browned. Take the pie out and let it cool completely in the tin.
  7. Release from the tin and bask in the glory of this amazing meaty pie, now serve with cheeses and pickles for your best, hungriest friends.

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