Sardinian Lamb and Potato Pie

Serves 4
Time 2 hours


For the pastry
700g super fine plain flour
70g butter, room temp
¼ tsp salt
2 cups cold water
3 egg yolks

For the filling
½ cup extra virgin olive oil
600 gms lamb, cut into 1cm cubes
salt and pepper
3 clove of garlic, crushed|
1 tbsp cumin ground
1 tbsp smoked paprika
1 red onion, diced
2 bay leaves
½ bunch coriander, chopped
½ bunch thyme, chopped
600ml chicken/beef stock (or water)
500 gms potatoes, diced
1 cup semi sun-dried tomatoes


Put the flour, salt and butter in a mixer.  Add 2 cups of water and mix it until your mixture comes together. Let the dough rest for 15 minutes. Knead it on a lightly floured surface for a couple of minutes, then make it into a ball.  Cover it with cling wrap and let it rest for 30 minutes.

For the filling, heat pan with oil, brown the lamb and season with salt and pepper. Add the garlic, onion, cumin, smoked paprika, bay leaves, coriander and thyme. Add the stock to cover the lamb, then add the potatoes and tomatoes and simmer. Allow to cool.

Roll the dough on a well flour dusted surface into a 5 mm thick sheet. Cut out a circle using the pie dish as a guide leaving a couple of centimeters at the edges. Shake off the flour and lay the pastry in your pie dish and make sure there is an overhang. Cut out another circle for the pie top. Pour in the cooled filling. Place the pie top. Mix the egg yolks with a pinch of salt. Brush the edge of the pie lid with the egg mix and roll over the excess dough on the edges to seal. Decorate the pie with some small circles of dough and brush with the excess egg yolk.

Bake for 45 min-1 hour at 180°C until golden.