Caramelised Onion & Roast Lamb Pie

• 340g plain flour
• Pinch salt
• 150g butter
• 3-4 Tbs cold water
• 1 egg for glazing

Filling:

• 1 onion, finely chopped
• 1 clove garlic,  crushed
• 350g-400g cooked lamb (from Sunday roast), diced
• 350 ml beef stock
• 1-2 Tbs plain flour 
• Left over vegetables
• 30g butter

The Victoria Hill Method

To make the pastry:

1. Sift the flour and a pinch of salt into a bowl.
2. Cut the butter into small pieces and rub into the flour until the mixture resembles fine bread crumbs.
3. Add enough water to mix to a soft dough. Wrap in cling film and put in the fridge.

To make the filling:

1. Fry onion and garlic in the butter then add the roast meat. Next add the left over vegetables and stock.
2. Mix the flour into a paste with a little cold water, add to the pan and simmer for 10 minutes. Season and leave to cool.
3. Roll out the pastry on a lightly floured work surface to make a pie case and lid. 
4. Cut four cases to fit four small/individual greased baking tins.  Leave the pastry lid to one side. Fill with the lamb mixture and then drape a pastry lid over them. Trim the excess and pinch around the edge. Make a hole in the center to let out the steam.
5. Place on a baking tray and cook at 180º fan-forced for 35-45 minutes and serve straight away. 

Tips: Add 1-2 Tbs of flour to the lamb filling after adding your leftover vegetables. The more flour you add, the thicker your sauce will be. 

When cooking the pie filling, add the lamb bones back into the pot as it simmers. This will intensify the flavour of your gravy.