Welsh Lamb Cawl Pie
Welsh Lamb Cawl Pie is a heartwarming twist on the traditional Welsh Cawl, a comforting stew cherished in Wales for generations. This pie encases the rich, flavorful depth of slow-cooked lamb and vegetables within a golden, flaky pastry crust, bringing a touch of rustic elegance to your table.
Ingredients
Filling Ingredients
- 500 grams lamb shoulder - trimmed and cubed
2 tablespoons olive oil
1 large onion - chopped
2 cloves garlic - minced- 2 cups lamb broth - preferably homemade
2 large carrots - sliced
2 large potatoes - diced
1 teaspoon thyme - fresh, chopped
1 cup peas - fresh or frozen
Pastry Ingredients
250 grams all purpose flour (plain flour Australia and UK) - plus extra for dusting
125 grams unsalted butter - cold, cubed
1 large egg - beaten, for egg wash
¼ cup water - iced ; as needed
Instructions
- Preheat your oven to 160°C (320°F). Season the cubed lamb with salt and pepper.
- Heat olive oil in a large ovenproof pot over medium-high heat. Sear the lamb until browned, ensuring a rich caramelization. Remove and set aside.
- In the same pot, reduce the heat to medium and add the onions, sautéing until translucent. Stir in garlic until fragrant.
- Return the lamb to the pot with the onions and garlic. Pour in the lamb broth, stirring to scrape any browned bits from the bottom.
- Add the carrots, potatoes, and thyme. Cover the pot and transfer to the preheated oven. Braise for 90 minutes, until the lamb is tender.
- Prepare the pastry. In a bowl, combine flour and a pinch of salt. Rub the butter into the flour with fingertips until it resembles breadcrumbs. Gradually incorporate iced water until a dough forms. Wrap and chill for 30 minutes.
- Once the lamb is cooked, stir in the peas and let cool slightly.
- Increase the oven temperature to 200°C (390°F). Roll out the pastry on a floured surface large enough to cover your pie dish.
- Fill the pie dish with the lamb mixture. Drape the pastry over, trimming excess and crimping edges. Brush with egg wash.
- Bake for 25-30 minutes until the pastry is golden brown and crisp. Let rest for a few minutes before serving.
Notes
For a lush variation, consider adding a splash of red wine to the lamb broth. For a lighter pie, use leanest cuts of lamb or substitute with beef or chicken.
Nutrition
Calories: 568kcalCarbohydrates: 62gProtein: 22gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgSodium: 188mgPotassium: 908mgFiber: 6gSugar: 5gVitamin A: 4779IUVitamin C: 38mgCalcium: 60mgIron: 5mg
How did this recipe turn out for you?We're eager to hear your thoughts!
