SERVES: 6

METHOD

1. Place potato in a saucepan of boiling salted water and cook for 5 minutes or until just tender, drain and refresh under cold water. Set aside for later.

2. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over a medium-high heat. Season the lamb with salt and pepper, add small batches of lamb to the pan, cooking until well browned on all sides. Remove from pan and set aside for later. Add extra oil if required.

3. Using the same pan, add the onion, carrot, celery, garlic and rosemary stirring to combine, cover and cook for 10 minutes or until onion is soft.

4. Add the plain flour, stirring to combine, followed by the white wine, vegetable stock and quince paste. Stir mixture continuously until paste has dissolved and mixture is smooth. Return browned lamb to the pan, season with salt and pepper, then bring to the boil. Reduce heat to low, cover and cook for 1 hour. Remove lid and cook until lamb is tender and mixture thickens to a coating consistency.

5. To finish add the capers, check seasoning, then stir in the cooked potato and allow to cool.

6. To make the pies, place the shortcrust pastry sheets on a clean lightly floured surface and roll pastry to 3mm thick. Cut out 6 x 16cm rounds for the bottoms and 6 x 13cm rounds for the tops.

 7. Lightly grease 6 x non-stick pie tins and line them with the larger of the pastry rounds. Evenly divide the cooled lamb filling between the lined pie cases. Brush the smaller rounds with egg glaze, placing pie tops over the filling, glaze side down and pressing the edges firmly to seal. Shape pie edges. Brush pie tops with extra egg glaze and using a skewer create an air hole in the top. Chill in refrigerator for at least 30 minutes.

8. Preheat oven to 200ºC (180ºC fan-forced).

Step 9 Place chilled pies on a baking tray in preheated oven, cook for 35 minutes or until pastry is golden and cooked through.

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