- ¼ cup couscous
- 1 tbsp currants
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ cup walnuts, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp parsley, finely chopped
- 1 tbsp rosemary, finely chopped
- 4 cold slow braised lamb shanks
- 4 sheets butter puff pastry
- 1 egg, lightly beaten
- 1 tsp caraway seeds
- ⅓ cup reserved lamb sauce, to serve (from the batch master recipe, linked here)
- 2 cups watercress, to serve
Individual Lamb Shank Pies with Walnut, Currant & Couscous Pilaf
- Place couscous, currants, coriander, cumin, walnuts and garlic in a heatproof bowl. Pour over ⅓ cup boiling water, cover with a large lid; set aside for 10 minutes to cook. Remove lid, add parsley and rosemary and fluff with a fork; set aside to cool slightly.
- Preheat oven to 220°C (200°C fan forced). Working one at a time, place a sheet of puff pastry on a clean surface. Spoon a quarter of the couscous mixture into the centre. Top with lamb shank and fold the pastry corners onto themselves to cover the lamb.
- Place on a large baking tray lined with non-stick baking paper. Repeat with remaining pastry and lamb.
- Brush with egg and sprinkle with caraway seeds and salt. Bake for 20-30 minutes, or until the pastry is golden and the lamb is hot. Meanwhile, place the lamb sauce in a small saucepan over medium heat. Bring to a simmer and keep warm.
- Serve the pies with lamb gravy and watercress.
Wrapping the lamb in pastry while it is cold will make sure that the pastry does not get too warm and melt before it is cooked. The lamb will heat up while cooking, ensuring that it won’t dry out.