Description
Rustic Savory Pies
Ingredients:
2 1/4 cups flour
1/2 cup cold butter
1/4 cup buttermilk
1 lb ground lamb
1/2 cup mashed potatoes
1/4 cup fresh rosemary
1 egg, whisked (for brushing)
Instructions:
Combine flour and butter. Add buttermilk to form dough. Chill for 30 minutes.
Cook lamb with rosemary and mix with mashed potatoes.
Fill dough circles with mixture, seal, and brush with egg wash.
Bake at 375°F (190°C) for 30 minutes.
Rustic flavors with every bite!
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Step-by-Step Guide
1. Make the Dough: In a large bowl, cut the cold butter into the flour until the mixture resembles coarse crumbs. Gradually add the buttermilk, stirring until a shaggy dough forms. Turn onto a floured surface, knead gently 2-3 times to bring it together, then wrap and chill for 30 minutes.
2. Prepare the Filling: While the dough chills, brown the ground lamb in a skillet over medium heat. Drain excess fat, then stir in the fresh rosemary and mashed potatoes until fully combined. Season with salt and pepper to taste. Let the filling cool slightly.
3. Assemble the Pies: Roll the chilled dough to 1/4-inch thickness. Using a bowl or cutter, cut out 6-inch circles. Place a generous scoop of the lamb mixture on one half of each circle. Fold the other half over to create a half-moon shape. Crimp the edges firmly with a fork to seal.
4. Bake: Place the pies on a parchment-lined baking sheet. Brush the tops evenly with the whisked egg wash. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and flaky.
Serving Suggestions
These hearty pies are a meal on their own but can be elevated with simple sides. Serve them warm with a dollop of mint jelly or a side of tangy piccalilli for a classic pairing. For a complete meal, add a simple arugula salad dressed with lemon vinaigrette or a bowl of roasted root vegetables. They are perfect for a cozy dinner, a packed lunch, or as the star of a rustic picnic.
How-to Summary
Create a simple buttermilk dough and chill. Cook ground lamb with rosemary, mix with mashed potatoes for the filling. Roll dough, cut into circles, fill, and seal into half-moon shapes. Brush with egg wash and bake at 375°F until golden brown.
Frequently Asked Questions
Can I use a different meat? Absolutely. Ground beef, turkey, or a plant-based ground alternative work well. Adjust seasoning as needed.
My dough is too sticky. What should I do? Add a tablespoon of flour at a time while kneading until it’s manageable. Overworking the dough will make it tough, so handle it minimally.
Can I make these pies ahead of time? Yes. Assemble the unbaked pies, freeze them on a tray, then transfer to a bag. Bake from frozen, adding 5-10 minutes to the cooking time.
What can I substitute for buttermilk? Mix 1/4 cup regular milk with 3/4 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I prevent a soggy bottom crust? Ensure your filling is completely cooled before assembling. The pre-baked pastry also creates a slight barrier against moisture.
Common Mistakes to Avoid
- Using warm butter, which prevents a flaky crust. All ingredients must be cold.
- Overfilling the pies, which can cause them to burst open during baking.
- Not sealing the edges properly, leading to filling leakage. Use the fork crimp method firmly.
- Skipping the egg wash, which gives the pies their signature golden, glossy finish.
- Placing warm filling into the dough, which can melt the butter and make the dough greasy.
Conclusion
These Rustic Savory Pies encapsulate hearty, comforting flavor in every golden, flaky bite. The combination of seasoned lamb, fragrant rosemary, and creamy potato is timeless and satisfying. Mastering this recipe provides a versatile foundation for endless savory pie creations. We hope you enjoy the process and the delicious results. Share your baking triumphs using #RusticPies!
