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Minced Lamb and Gruyère Crust Pie

Minced Lamb and Gruyère Crust Pie

Gretel Shaw
This indulgent minced lamb and Gruyère crust pie combines rich and savory lamb filling with an irresistibly cheesy, golden crust. Inspired by traditional British meat pies with a French twist, the Gruyère-infused pastry adds a nutty complexity that elevates this dish to something truly special. Comforting yet gourmet, this pie is perfect for a cozy family meal or an elegant dinner gathering.
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Prep Time 40 minutes
Cook Time 1 minute
Total Time 1 minute
Course Main Course
Cuisine British / Irish
Servings 6 slices
Calories 640 kcal

Equipment

Large mixing bowl
Rolling Pin
Cast-iron skillet or heavy-bottomed pan
9-inch pie dish
Pastry brush
Food processor (optional, for the dough)

Ingredients
 
 

For the Pastry:

  • Pile of flour isolated on white background2 cups all purpose flour (plain flour Australia and UK) - Preferably unbleached
  • wooden bowl of salt½ teaspoon salt
  • unsalted butter½ cup unsalted butter - Cold, cut into small cubes
  • Piece of Swiss Gruyere cheese1 cup Gruyère cheese - Freshly grated
  •  
    5 tablespoons ice water - As needed to bring the dough together

For the Filling:

  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - Preferably from grass-fed lamb
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - Extra virgin
  • Ripe yellow onion on a white background1 medium onion - Finely chopped
  • garlic2 cloves garlic - Minced
  • ground cumin1 teaspoon cumin - Ground
  • Sweet pepper red paprika powder in wooden bowl over white½ teaspoon smoked paprika
  • Spoon with tomato paste isolated on white background1 tablespoon tomato paste
  • Bowl of beef bone stock½ cup beef stock (beef broth or beef bouillon) - Or lamb stock
  • wooden bowl of salt1 teaspoon salt - To taste
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper - Freshly ground

For Assembly:

  • chicken egg1 large egg - Beaten, for egg wash

Instructions
 

  • In a large mixing bowl, combine the flour and salt. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Add the grated Gruyère cheese and mix to incorporate.
  • Gradually add ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.
  • Add garlic, cumin, paprika, and minced lamb. Cook, stirring frequently, until browned.
  • Add tomato paste and beef stock. Simmer for 10 minutes until slightly thickened.
  • Preheat oven to 375°F (190°C). Roll out the pastry dough and place into a pie dish.
  • Fill with the minced lamb mixture, cover with the remaining dough, and seal. Brush with beaten egg.
  • Bake for 40-45 minutes until golden brown. Allow to cool slightly before serving.

Notes

  • For enhanced flavor, let the filling sit overnight to meld flavors.

Nutrition

Calories: 640kcalCarbohydrates: 35gProtein: 25gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 151mgSodium: 861mgPotassium: 353mgFiber: 2gSugar: 1gVitamin A: 855IUVitamin C: 2mgCalcium: 263mgIron: 4mg
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