Lamb pie with chinese master stock

INGREDIENTS

PASTRY
• 1 1/8 lb plain flour (+ extra for dusting)
• 8 3/4 oz ghee
• 6 3/4 fl oz water
• 3/4 oz sea salt

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FILLING
• 2.2 lb (1 kg) lamb mince (shoulder/leg, 20% fat ideal)
• 2 tbsp ghee (for cooking)
• 1 bunch coriander, finely chopped
• 10 g sea salt (to taste)
• 1/3 oz coriander seeds, crushed
• 1/3 oz chilli flakes
• Optional: 1 tsp cumin powder + 1 tsp garam masala

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MASTER STOCK
• 1/2 pint Shaoxing wine
• 1/2 pint light soy sauce
• 4 1/2 oz rock sugar
• 4 1/4 fl oz water
• 1/2 bunch spring onions, chopped
• 1 oz ginger, sliced
• 1/2 garlic bulb
• 1/2 cinnamon stick
• 1 star anise

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TO FINISH
• Vegetable oil for frying

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METHOD

1. Cook the lamb filling

Heat ghee, brown lamb mince, season with salt, coriander seeds, chilli flakes (and optional spices). Mix in chopped coriander. Press into a tray (1 inch thick), chill until firm.

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2. Make the pastry

Simmer ghee + water. Pour into flour + salt, knead smooth, rest 30 min. Divide into 10 balls, chill.

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3. Shape lamb pucks

Cut lamb slab into 10 portions, shape into discs.

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4. Assemble pies

Roll pastry, wrap lamb, seal into oval pies, chill.

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5. Make master stock

Simmer all stock ingredients 30 min, strain, keep warm.

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6. Fry & bake

Fry pies in shallow oil until golden. Bake at 180°C for 12–15 min until hot inside.

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7. Serve

Place pie in bowl and pour hot master stock around it.

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Optional garnish (if you want something fresh instead):
• Micro coriander
• Spring onion greens only
• Crispy fried ginger
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