Medieval lamb and pear pie

Method

 1. Soak the currants in the red wine for 3-4 hours.

2. Preheat the oven to 180ºC/gas 4.

3. Melt the butter in a heavy-based pan.

4. Add the sliced leeks, cover the pan and cook gently for 2-3 minutes.

5. Add the thyme, rosemary, minced lamb and the sugar and stir well.

6. Cover and cook for 20-30 minutes.

7. Add the flour and stir well, cooking for 2 minutes.

8. Add the soaked currants, with the wine and the chopped pears, then the tomato puree. Mix well, turn off the heat and leave to cool.

9. Meanwhile, roll out the pastry, and use around two-thirds of it to line a lightly greased 30cm flan ring.

10. Roll out the pastry lid from the remaining pastry and set aside.

11. Brush the rim of the pastry case with a little egg wash.

12. Fill the lined flan ring with the mincemeat mixture, level and cover with the pastry lid, sticking the sides and lid together.

13. Crimp the sides, brush with egg wash and make a decorative pattern on the lid.

14. Bake the pie for 22-25 minutes until golden.

15. Remove, then leave to cool slightly before cutting and serving. Serve with cooked vegetables and mustard mash.

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Ingredients

90g currants
200ml Red wine
60g unsalted Butter
240g leek, or onion sliced
0.5 tsp Thyme, chopped
0.5 tsp Rosemary, chopped
450g minced lamb
30g brown sugar, or 30g candied or dried pears, finely chopped
25g Flour
2 Pears, cored and chopped
1 tsp tomato purée
350g Puff pastry
1 egg, wash, made up of 1 egg yolk with tbsp milk
1 pinch salt and fresh ground black pepper

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