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1
Heat 2 tablespoons oil in a medium heavy pot over medium-high heat.
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2
Season the lamb with salt and pepper.
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3
Cook the lamb until browned on all sides, about 8 minutes.
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4
Transfer to a medium bowl.
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5
Add the remaining tablespoon oil to the pot.
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6
Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
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7
Stir in the ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water.
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8
Bring to a simmer; cover, and reduce heat to medium-low.
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9
Gently simmer until the lamb is tender, about 2 1/2 hours.
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10
Stir in the prunes.
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11
Season with salt and pepper.
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12
Let cool completely.
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13
Divide the dough in half.
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14
Wrap half in plastic; refrigerate until ready to use.
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15
Roll out other dough half on a lightly floured surface to a 1/4-inch thickness.
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16
Cut out 4 6-inch rounds.
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17
Transfer 1 round to each of 4 5-inch pie plates.
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18
Divide the stew among the pies.
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19
Roll out the remaining dough to a 1/4-inch thickness.
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20
Cut out 4 7-inch rounds.
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21
Randomly punch out circles from the rounds with a 1/2-inch round pastry tip (such as Ateco #806).
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22
Cover each pie with a round.
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23
Tuck the edges under; press gently to seal.
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24
Refrigerate until cold, about 30 minutes.
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25
Preheat the oven to 400F.
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26
Whisk the cream and egg yolk in a small bowl.
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27
Brush the crusts with egg wash. Bake the pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes.
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28
Transfer to a wire rack to cool slightly, about 15 minutes.
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29
Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal.
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30
With the processor running, drizzle in 1/4 cup water until the dough just comes together.
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31
(If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.)
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32
Do not process for more than 20 seconds.
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33
Divide the dough in half; wrap each in plastic.
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34
Refrigerate until cold, about 30 minutes.
