Recipe of the month: Lamb And Klein River Gruberg Vintage Pie (Christine Capendale)

LAMB AND GRUBERG VINTAGE PIE (Christine Capendale)
(Serves 8)

2                  large sprigs rosemary
1,6 kg          leg of lamb, bone-in
4                  garlic cloves, peeled and crushed
                salt and freshly ground pepper
250 ml         lamb stock

15 ml           dried oregano

7,5 ml          paprika

30 ml           finely chopped rosemary
35 ml           flour mixed with 80 ml water to make a paste

80 ml           cream
2                  onions, sliced and cooked until caramelised, seasoned
2 squares     ready-rolled puff pastry

150 g           KLEIN RIVER GRUBERG VINTAGE CHEESE, grated
1                  egg, whisked with 30 ml milk to make egg wash

METHOD:

·  Preheat oven to 150˚C

·  Pour the stock into the base of an oven-proof casserole and season the lamb well with salt,  black pepper, paprika, and the oregano.  Add the rosemary and crushed garlic and cover.  Roast for 4 hours. Remove the lid and roast for a further 30 minutes uncovered.

·  Remove the meat from the casserole and keep the pan juices.

·  Shred meat from the bone with two forks, discarding any fat. Add the finely chopped rosemary to the meat, season with more salt and pepper and add the caramelised onions.

·  Heat the pan juices on a gentle heat, add the flour paste and the cream and cook until the gravy thickens.

·  Remove from the heat and season to taste with salt and pepper. Cool the lamb and gravy in the fridge for half an hour, mix it together gently, and chill overnight.

·  Line a baking tray with baking paper.

·  Cut a 30-centimeter circle from one of the ready-rolled puff pastry squares and place on the tray. Top with half of the grated GRUBRERG cheese, then place the lamb mixture on top, making sure you leave a 1.5cm of clear pastry around the edge, then brush this edge with egg wash. Pat the meat into a neat, flat circle and top with the rest of the grated GRUBERG.

·  Cut the other pastry suare into a 35cm circle.  Place the circle on top of the meat and cheese and use your hands to smooth the pastry firmly over.

·  Use your thumb to seal the edges. Trim neatly, brush with egg wash and score gently Make a small hole in the middle of the pie with the tip of a knife.

·  Refrigerate for half an hour while the oven heats to 190˚C.

·  Place the oven tray in the oven to heat up for 5 minutes then slide the pie onto the tray

·  Bake for ±45 minutes, then rest for 5 minutes.