Welsh Lamb And Pumpkin Pie Recipe

Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple. Hello friends, so how are you today?

We love making pies in colder weather and today I have a tasty Welsh Lamb and Pumpkin Pie recipe to share with you.

Pies are such great Autumn/Winter comfort foods and this pie recipe is made with ready-made puff pastry so it is quicker than making it all from scratch. What’s not to love?

Welsh Lamb and Pumpkin Pie is an autumn favourite that brings together the earthy richness of lamb with the comforting warmth of seasonal pumpkin.

How To Make Welsh Lamb and Pumpkin Pie:

Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple. This dish showcases tender Welsh lamb, seasoned with rosemary, which is then cooked to perfection to enhance its natural flavours.

Pumpkin, which adds a mild sweetness and creamy texture, balances the depth of the lamb, making it a cosy and hearty filling.

The mixture is encased in a buttery, flaky pastry crust that turns golden in the oven, adding a delightful crunch to each bite.

Often garnished with fresh herbs and served with roasted root vegetables or a side of gravy, this pie is a perfect flavour of autumn. Ideal for cozy dinners or festive gatherings.

The Welsh Lamb and Pumpkin Pie captures the season’s essence with its blend of rustic flavours and wholesome ingredients.

Table Of Contents:

• Firstly, Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple Ingredients.
• Secondly, Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple Method.
• Thirdly, Other Recipe Ideas.

Ingredients:

• 450g (1lb) cubed Welsh lamb shoulder
• 1 onion, roughly chopped
• 5ml (1tsp) ground cumin
• ½ small pumpkin or butternut squash, peeled and cubed (about 450g/1lb prepared weight)
• 300ml (½pt) lamb stock
• 25g (1oz) sultanas
• 25g (1oz) pine nuts

Seasoning:

• 2 sprigs fresh rosemary
• 500g premade all butter puff pastry
• 1 egg and splash milk mixed together for glazing

You Will Also Need:

• A Large Pan
• Rolling Pin
• Pie Dishes
• Pasty Brush

How To Make:

1. Firstly, heat oil in a large pan, add onion and brown slightly. Add the cubed lamb and brown well. Add the cumin and stir well. Then add the pumpkin or squash, stock, sultanas, pine nuts and season well. Add one sprig of rosemary, put lid on pan and allow to gently simmer for about 30 minutes.
2. Remove from heat and ladle into a ‘family’ sized pie dish or four individual pie dishes. Reserve a little juice if quite a lot and save this for additional gravy.
3. Remove the packaging from the pastry and press into it (with your clean fingers!) small pieces from a sprig of rosemary.
4. Take a rolling pin and roll out the pastry to fit the pie dish (pressing in the rosemary if it falls out). Place pastry into dish, brush with egg and milk glaze, and place in preheated oven at Gas 6, 200ºC, 400ºF oven for about 25 minutes until the pastry is risen and golden brown.
5. Serve with a heap of seasonal green vegetables.
6. Last but not least, enjoy.

Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple

Guest post credits: Eat Welsh Lamb And Welsh Beef. So what do you think of these Welsh Lamb And Pumpkin Pies? Do you also fancy making some?

Share your thoughts in the comments below.

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Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple:

Welsh Lamb And Pumpkin Pie Recipe: Autumn Staple. Thanks so much for stopping by. Finally, lovelies; I hope you like this post? If so, why not follow along so you never miss a post? So remember you can also share your thoughts here too in the comments below.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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