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1
Preheat oven 400 degrees F (200 degrees C).
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2
Stock: If no stock is available, put the bones, carrots, onions, celery and bouquet garni into a saucepan.
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3
Cover with cold water and simmer for 3 to 4 hours to make a stock.
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4
Strain and set aside.
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5
Filling: Cut all the surplus fat away from the meat and then cut the meat into small, neat pieces about the size of a small sugar lump.
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6
Render down the scraps of fat in a hot, wide saucepan until the fat renders.
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7
Discard the pieces.
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8
Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3 to 4 minutes.
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9
Remove the vegetables and toss the meat in the remaining fat over a high heat until the color turns deep brown.
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10
Heat the cumin seed in the oven for a few minutes and crush lightly.
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11
Stir the flour and cumin seed into the meat.
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Cook gently for 2 minutes and add in the stock gradually.
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13
Bring to a boil, stirring occasionally.
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14
Add back the vegetables, season with salt and freshly ground pepper and leave to simmer, covered.
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15
If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.
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16
Pastry: Meanwhile, make the pastry.
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17
Sift the flour and salt into a mixing bowl and make a well in the center.
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18
Dice the butter, put it into a saucepan with water and bring to a boil.
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19
Pour the liquid all at once into the flour and mix together quickly; beat until smooth.
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20
At first the pastry will be too soft to handle but as soon as it cools it may be rolled out to 1/3 to 1/4- inch (2.5 to 5 millimeters) thick, to fit the 2 tins.
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21
The pastry may be made into individual pies or 1 large pie.
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22
Keep back 1/3 of the pastry for lids.
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23
Fill the pastry-lined tins with the meat mixture which should be almost, but not quite cooked and cooled a little.
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24
Brush the edges of the pastry with the water and egg wash and put on the pastry lids, pinching them tightly together.
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25
Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies.
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26
Make a hole in the center, brush the lid with egg-wash and then egg-wash the decoration also.
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27
Bake the pies for 40 minutes.
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28
Serve with a good green salad.
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29
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
