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Kleftiko Lamb Pot Pie
A rich and flavorful pot pie featuring slow-cooked lamb, vegetables, and herbs, encased in a flaky pastry crust. This dish is a modern interpretation of the traditional Kleftiko, adapted for a comforting, individual serving.
đ§ Ingredienser
- 1 kg Lamb shoulder(bone-in, cut into large chunks)
- 500 g Potatoes(peeled and cut into large chunks)
- 2 large Carrots(peeled and cut into chunks)
- 2 medium Onions(quartered)
- 4 cloves Garlic(peeled and smashed)
- 2 tbsp Dried oregano
- 2 sprigs Fresh rosemary
- 2 Bay leaves
- 250 ml Red wine
- 500 ml Beef or lamb stock
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 300 g All-purpose flour(for the pastry)
- 150 g Cold butter(cubed, for the pastry)
- 4-6 tbsp Ice water(for the pastry)
- 1 Egg yolk(beaten, for egg wash)
đšâđł Instruktioner
- 1
Preheat oven to 160°C (320°F).
đĄ Proffstips: Ensure oven is fully preheated before placing the lamb in. - 2
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb chunks generously with salt and pepper. Brown the lamb on all sides in batches, then remove and set aside.
- 3
Add the onions and carrots to the pot and sauté until softened, about 5-7 minutes. Add the smashed garlic and cook for another minute until fragrant.
- 4
Return the lamb to the pot. Add the potatoes, dried oregano, bay leaves, red wine, and stock. Stir to combine. The liquid should almost cover the meat and vegetables; add more stock or water if needed.
đĄ Proffstips: Ensure all ingredients are well-distributed in the pot. - 5
Bring the mixture to a simmer, then cover the pot tightly with a lid or foil. Transfer to the preheated oven and cook for 2.5 to 3 hours, or until the lamb is very tender.
- 6
While the lamb is cooking, prepare the pastry. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
đĄ Proffstips: Keep the butter as cold as possible for a flaky crust. - 7
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 8
Once the lamb is tender, remove the pot from the oven. Remove the bay leaves and rosemary sprigs. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce it slightly.
đĄ Proffstips: Taste and adjust seasoning if necessary. - 9
Increase the oven temperature to 200°C (400°F). Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3-4mm. Cut out circles large enough to cover the top of each individual pot or ramekin.
- 10
Spoon the lamb and vegetable mixture into individual oven-safe pots or ramekins. Place a pastry circle over each pot, pressing the edges to seal. Cut a small slit in the center of each pastry lid for steam to escape.
- 11
Brush the pastry tops with the beaten egg yolk for an even golden finish. Place the pots on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
đĄ Proffstips: A baking sheet will catch any drips. - 12
Let the pot pies rest for a few minutes before serving hot.
đĄ Proffstips
- âFor a more authentic Kleftiko flavor, you can add a few cloves of garlic and a sprig of rosemary inside the lamb parcels before slow cooking.
- âIf you don't have individual pots, a larger pie dish can be used, adjusting baking time accordingly.
- âEnsure the pastry is well-chilled for a crispier crust.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like bell peppers, zucchini, or eggplant.
- Use a puff pastry for a lighter, flakier topping.
- For a spicier kick, add a pinch of red pepper flakes to the lamb mixture.