Turkish Lamb Pie

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Here is another great winter meal in the form of the second best method of presenting food, the pie, the best method of course being the sandwich.
We have had the crockpot out a lot more this winter and it's been something of a revelation. It has been really great getting home from work with almost all the dinner preparation already done. This pie recipe is taken from Robyn Martin's 'Best recipes for crockpots and slow cookers'. This pie will serve 4-6 people.





Turkish Lamb Pie
1 onion, chopped
2 cloves of garlic, finely chopped
500g piece of lamb forequarter, cut in to 2cm cubes
1/4 of a cup of flour
1 teaspoon of freshly ground black pepper
2 teaspoons of ground cumin
1 teaspoon of ground allspice
1 teaspoon of dried marjoram
1/2 a cup of beef stock
1/2 a cup of dried apricots
1/2 of a cup of currants
Salt
Flaky puff pastry
1 egg yolk

Place the flour, pepper, cumin and allspice in a plastic bag. Add the lamb and shake to coat the meat. Place in your crock pot (not the plastic bag!) with the marjoram, onion, garlic, stock, apricots and currants. Cover and cook on low for 8 hours, stirring half way through the cooking if possible.
Taste and season with salt and pepper as necessary. If you are making this in to a pie (it can be eaten just as a casserole) remove from the crock pot and leave until just warm.
Place the pie filling in to your pie dish and make a lid with the pastry. Decorate the pie with cut out shapes (we used farm animal cut outs) mix the egg yolk and a tablespoon of water and brush the pastry with this egg wash. Bake at 200C for 20-30 mins until the pastry is cooked and golden.
Serve with steamed vegetables.