Lamb Ham Pie

I love a woman who's not afraid to tell me what she wants. One who spreads shivers of dark desire through inaudible whispers. With luscious lips, a sensual aroma, an unpredictable bite; her familiar face belies the olfactory orgasm concealed and waiting beneath. While many prefer to bypass the foreplay and pay for the more expedient of pleasures, those poor souls deny themselves the pleasure of long and slow cooking over a gentle heat, continual tasting and licking of lips, spooning, caressing the pastry with bare hands, and... well... let's just say that the two experiences are not quite the same...


Lamb Ham Pie

400 g Hay Valley Lamb Ham, diced + bone
2 brown onions, brunoise
1 carrot, brunoise
4 tomatoes, peeled & diced + stalks
1 head of garlic, peeled & smashed into smithereens
330 ml McLaren Vale Pale Ale
1 L chicken stock
20 g Vegemite
20 g maple syrup
80 g plain flour
2 bay leaves
8 g thyme sprigs
puff pastry sheets
1 egg + 1 Tbsp milk, for brushing

Gently sweat the onion in a large pot.
Throw in the diced ham, carrot, tomatoes and garlic. Stir everything around for a few minutes.
Pour in the ale and chicken stock.
Stir through the Vegemite and maple syrup.
Dust the flour over the surface and stir it through well for a smooth texture.
Add the bay leaves and thyme and simmer gently for 2 - 2.5 hours until ham is tender and the mixture has thickened considerably.
Remove bones, stalks, etc. and cool to room temperature before refrigerating.
Line a pie dish or a few muffin pans with puff pastry trimmed to size.
Fill generously with cold lamb mixture.
Whisk egg and milk together to create an egg wash.
Brush exposed puff pastry rims with egg wash and cover with puff pastry lids.
Remove excess pastry with a knife and press the edges together with the tines of a fork.
Brush the lids with egg wash.
Using a small, sharp knife, pierce the lids to allow steam to escape when baking so the pastry doesn't split.
Bake at 180°C for 35 - 40 minutes, rotating halfway for even heating, until golden brown and bubbling.
Cool for at least 10 minutes on a wire rack before removing from the pan.