Lamb Pie

Here’s another easy winter dish for you. All you need are some leftovers (mine were from the Serendipity Lamb Tagine), a bit of cheese, and herbs. Of course you can easily use pre-made pastry but I think making your own pie crust would be more delicious and satisfying. I have not been very lucky with pie crust in the past but it finally clicked this year. Just check out this rhubarb pie I made in 2009. How awful, right? I’ve learned that I must follow the recipe (harder for me than most to do), not to handle the dough too much, dive into it with positive energy, and give it time to rest. It also doesn’t hurt to turn to Julia.

Julia Child’s Galette Dough

RECIPE

Ingredients

3 T. buttermilk, yogurt, or sour cream
1/3 c. ice water
1 c. all purpose flour
1/4 c. yellow cornmeal
1 t. sugar
1/2 t. salt
7 T. cold, unsalted butter cut into 6 to 8 pieces

Mix the buttermilk and ice water in a small bowl. In a bigger bowl mix the flour, cornmeal, sugar, and salt. Incorporate the butter using your hands, letting the flour and butter mixture fall through your fingers. You will get different size lumps (the size of corn kernels, rice, and breadcrumbs). Add the buttermilk and water mixture into the dough and handle until you can form a large ball. It should only take a couple of minutes. Wrap it in plastic and let it rest in the refrigerator for at least 2 hours.

Flour your counter and dough generously and roll it out. I used a 6 inch cast iron pan but you can make a free form pie if you wish. Preheat the oven to 400 °F.

Now I leave you with a bit of food porn. Happy Monday!

Filling: lamb, potatoes, carrots, caramelized onions, ricotta and parmigiano cheeses, and thyme