I have once again attempted to get jelly inside a pie, something that is one my 'New Year resolution' list. This is a hand raised hot water crust pie filled with minted diced lamb leg, red onion, garlic and a mint jelly.
The pastry is baked to perfection to be browned and crisp. The flavours are fantastic; lamb and mint are a marriage made in heaven. I am incredibly happy as I managed to get some jelly set inside. It isn't quite like a pork pie jelly as it didn't set around the outside but instead became interspersed within the meat. I thought it was going to be a dry pie but the positioning of the jelly meant this definitely wasn't the case. It was perfect.
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