Just Quick Snacks : Pulled lamb pie with kalettes, carrot and mushroom

Sunday, 18 March 2018

Pulled lamb pie with kalettes, carrot and mushroom

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Retain 3 heaped tbsps of pulled lamb and 4tbsp veg mix from my recipe Greek style pulled lamb.

Blend the veg for 10 seconds until smooth and add 3tbsp frozen garden peas.

Unwrap a 375g pack of ready rolled short crust pastry and use half to line the base and the sides of an oblong 15 x 10cm (6 x 4”) deep lightly oiled baking dish leaving the remainder of the pastry flat for now until you fill the cavity. Lightly use a fork 4 times in a line along the pastry base.

Fill the cavity with the blended veg smoothing out. Add some freshly ground black pepper and a pinch salt. Top with the pulled lamb and shavings of a semi hard cheese of your choice. Fold the remainder of the pastry over to enclose the filling and seal around the edges with the back of a fork. Use the fork to press fork indents in a line down the middle of the pastry.

Brush with a little milk and bake in the middle shelf of a 180fan / 200C oven for 25 minutes.

For my veg I rinsed 4 kalletes (stems removed), 1 lightly brushed and halved a large mushroom, 1 portion of frozen grated carrots all brushed with oil in an 20cm (8”) narrow baking dish and baked for the last 10 minutes of cooking time in the bottom shelf of the oven.

NB: I find that carrots never seem to remain fresh for long once I bring them home from the supermarket. They wilt, become soft and lose their taste quite dramatically. This is because most veg is kept in a darkened enclosure so the ripening process is deferred until they are delivered to the shops so what happens is they ripen quickly in a shop environment. I always grate carrots, put them into small 10 x 8cm (4 x 3”) containers then freeze them on the day of purchase and I find cooking from frozen is usually the best method. This size is a decent portion size for one person.
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