By Chef Eric Siew Australian Lamb and Pumpkin Mousse Pie
- Prep time 4Hr
- Cook time 1Hr
- Technique Stew, Bake
- Meat Lamb
- Cut Shoulder
- Serves 4
Delicious slow-cooked lamb shoulder forms the filling of this pie/tart which is garnished with spring vegetables and dollops of pumpkin mousse.
Ingredients
For the shortcrust pastry for pie dough:
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500g flour
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250g butter
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4g salt
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2 egg yolks
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100g water
For the lamb filling:
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200g boneless Australian lamb shoulder, minced
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1 clove garlic, chopped
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½ pc Holland onion, diced
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½ pc whole ripe tomato, roughly chopped
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50g carrot, cubed
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50g green peas
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1 sprig rosemary
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100ml red wine
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500ml chicken stock
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80ml bulgogi sauce
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Salt, to taste
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Black pepper, to taste
For the toppings:
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4 pcs jumbo asparagus
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40g tomato concassé
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20g celery stalk, brunoise cut
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20g carrot, brunoise cut
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20g onion, brunoise cut
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400g pumpkin, skin removed and cooked until soft then mashed
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20g grated parmesan
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70g du Puy lentils, cooked
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Fresh chives, slivered
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Butter, as needed
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Cream, as needed
Method
For the lamb filling:
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Heat pot with oil till smoky. Brown minced lamb thoroughly and season with pepper.
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Add in the diced onions and cubed carrots. Cook for another 3 minutes then add in the chopped garlic. Cook till garlic is lightly brown.
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Add in the rosemary and chopped tomatoes. Cook for another 3 minutes. Deglaze the pan with red wine.
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Add the lamb stock. Cover and braise on low heat till the sauce thickens.
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Finally add the bulgogi sauce and green peas.
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Adjust seasoning if needed. Leave filling aside to cool.
For the pie crust:
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Beat flour, butter and salt together till the texture is powdery.
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Gradually add the egg yolks and water. Mix well into a dough.
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Roll out flat and place within pie moulds. Press on the side and trim off extra from the sides.
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Make holes in the pie crust with a fork.
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Bake for 10 minutes at 180°C.
For the toppings:
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Mix the mashed pumpkin, parmesan cheese, butter and cream in a small pot.
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Slowly heat up on low heat till the cheese is well combined. Season with salt and pepper.
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Transfer the mashed pumpkin into a piping bag with a star nozzle. Set aside.
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Heat up a clean pan with oil. Sweat onion, celery and carrot. Add in the lentils, asparagus and tomato concassé. At this time the tomato will release moisture to the pan, whisk in a knob of butter.
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Season with salt and pepper and finish with chopped chives.
To assemble the pie:
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Preheat oven to 190°C.
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In a par-baked pie crust add the lamb filling till the crust is ¾ filled.
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Pipe the mashed pumpkin over the lamb filling in the desired fashion.
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Bake in the preheated oven till the pumpkin is slightly brown on the edges. Remove from oven.
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Arrange the asparagus tips neatly on the pie and spoon over braised lentil.Garnish with chive slivers and serve.
