Lamb Shank Ragout, Kumara & Egmont Top Pie

Ingredients

Pies:

750	gr	Bakers or plain flour
250	gr	Mainland Salted Butter
250	gr	Suet or vegetable shortening
1	tsp	Salt
1	tbsp	Anchor Sour Cream
2	ea	Free-range egg yolk
100	ml	Warm water to bind
1		Free-range egg yolk, beaten, for glaze
150	gr	Lamb Shank Ragout
1		Recipe Kumara Mash
1		Recipe Egmont Crunch

Lamb Shank Ragout:

Kumara mash:

Egmont crunch:

Method

Pies:

1. Combine flour, chopped thyme, rosemary and salt.
2. Pre-heat the oven to 200°C and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm deep and 25cm long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.
3. For the filling, divide into four portions and mould into balls. Refrigerate while you make the pastry.
4. To make the pastry, heat water, salt, butter and shortening or suet in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.
5. Divide the dough into four equally sized balls. Roll out each ball to an 18cm circle, about 5mm thick.
6. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape like a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1.75in. Wrap a strip of greaseproof paper around each pie and secure with string if you choose (to make sure the pie holds its shape when cooking).
7. Pipe on kumara mash and top with Egmont crunch.
8. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush pastry edges with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35–40 minutes, or until golden-brown. Serve hot for best results.

Lamb Shank Ragout:

1. Combine all ingredients with the beef cheeks in a covered oven tray and slow cook at 150°C for 4 hours.
2. Remove from oven and remove herbs.
3. Break up the lamb shank, remove bones, sinew etc., and mix with the cooking to bind the pie filling.

Kumara Mash & Egmont Crunch:

1. Boil kumara in salted water until soft.
2. In a small saucepan, reduce the cream butter and herbs by 1/3.
3. Puree kumara and add reduction until smooth.
4. Mix together Egmont cheese, parmesan and panko and sprinkle on top of pies before cooking.