With an aromatic meaty filling and a crisp shell made with hot water crust pastry. For this recipe ... flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.

Render down the scraps of fat in a hot ... covered pot until tender. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour. Meanwhile, make the pastry.

This lamb mince pie is topped with a hot water crust and is perfect comfort food for a Sunday lunch. To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to ...

3 T olive oil 1 large onion, finely chopped 1 carrot, finely chopped 1 stick celery, finely chopped 2 cloves garlic, crushed 1 kg lamb mince (or free-range beef) 2 T ras el hanout 1 x 120 g sachet ...

Shred the lamb using 2 forks and allow to cool. 3. To assemble the pithivier, place the frozen pastry in the fridge for 1 hour before ready to use. Preheat the oven to 200°C and line a baking tray ...