By Chef Edward Siew Stewed Pineapple Lamb With Honey Glazed Sauce, Anchovies and Onion Pie
- Prep time 3Hr
- Cook time 1Hr
- Technique Stew
- Meat Lamb
- Cut Leg
- Serves 4
Sweet, savoury and umami, here is a delicious pie with bold Chinese flavours, tender-cooked Lamb Leg and a crust that is packed with punchy ingredients like anchovies and aromatics.
Ingredients
250gm Lamb leg (cut into small pieces)
50gm Fat
100gm Ripe pineapple (minced)
35gm Honey glazed sauce
For the honey-glazed sauce
240gm Water
280gm Sugar
80gm Black vinegar
100ml White vinegar
140ml Soy sauce
½ Teaspoon black soy sauce
For the pie dough
150gm Wheat flour
1 egg
50gm Anchovies (blended to a paste)
½ Teaspoon black pepper
30gm Oil
30gm Spring onion
10gm Sugar
30gm Ginger
½ Teaspoon salt
150ml Water
Method
For the lamb filling
1. Mixed all of the ingredients for the lamb except the honey-glazed sauce, keep aside for 20 minutes and then steam cook the mixture for 20 minutes.
2. Placed the steamed lamb into a clean claypot and cook for 5 minutes.
3. Add honey glazed sauce into the claypot and continue to cook till the sauce reduces and the lamb absorbs all of the flavours. Set aside.
For the honey-glazed sauce
1. Mixed all of the sauce ingredients and cook for 20 minutes. Keep aside until ready for use.
For the pies
1. Mix all of the ingredients for the pie dough on a non-stick pan until it forms a dough
2. Place dough into a pie mould and compress with another mould to form pie shapes.
3. Deep fry each pie base until golden and crispy.
4. Place the cooked minced lamb filling into each pie mould and serve.
