Harry's Deli - 'Son of Trott' Pie
The team at Harry's Deli have very kindly shared the recipe for their famous 'Son of Trott' pie. Harry’s Deli offers casual dining inside the historic winery and overlooks native gardens and biodynamically farmed vineyards. It features a delicious menu showcasing regional produce in platters, Tom's seasonal bowls of abundance, salads and mouth-watering panini, all accompanied by a selection of Wirra Wirra wines.
- 1kg Fleurieu Gold Lamb (leg or shoulder), diced
- 1 cup Kalamata olives, pitted (we recommend using Brian’s Olives)
- ½ cup carrot, diced
- ½ cup brown onion, diced
- ½ cup celery, diced
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 420g tin tomatoes
- 1 tablespoon olive oil
- 1 cup Wirra Wirra Woodhenge Shiraz
- Salt & pepper
- 1 egg, beaten (for egg wash)
- 1 cup plain flour
- 125g unsalted butter (chilled and cubed)
- 75g sour cream
- Put the flour and the cubed butter in a food processor and mix until combined to crumb texture.
- Place the mixture onto a clean work surface and work in the sour cream to make a smooth paste (do not overwork).
- Shape the pastry into a ball, wrap in plastic and rest in the fridge for 1 hour.
- Brown the lamb in olive oil in a frypan.
- In the meantime, in a large stainless steel or enamel pot (large enough to hold the whole mixture), saute the onions, carrots, celery and garlic.
- Cook gently until the vegetables are soft but not coloured.
- When the lamb is browned and while it is still in the fry pan, de-glaze with wine.
- Put the lamb and liquid in the pot with the sautéed vegetables.
- Return the pot to the heat, add the pitted olives, fresh thyme and tomatoes and season to taste.
- Mix together and simmer the mixture very gently until the lamb is tender (approx. 1 hour).
- When cooked, refrigerate the mixture until set.
- Remove the pastry from the fridge and allow to warm slightly (approx. 15 minutes).
- Roll out on a floured work surface to 4mm thick.
- Cut out the appropriate size and shape to fit 4 deep individual pie dishes (moulds), reserving enough pastry for the lids.
- Line the greased pie dishes with the pastry pushing it into the corners and over the edges of the dishes.
- Spoon the set meat mixture into the pastry dishes (do not overfill as the mixture will expand during cooking).
- Brush the top edge of the pastry with beaten egg.
- Place pastry lids on top and press down to seal, trim off any excess pastry.
- Brush lid with beaten egg and place completed pies in fridge for further hour.
- When rested and set, put the pies on an oven tray and into an over preheated to 180C (fan forced) and cook for 20 minutes or until golden.
- Remove the pies from their moulds and serve with a salad of bitter greens.
Makes 4 large single serve pies
Chef’s Tip: Don’t have time to make the pasty? Purchase Careme Butter Puff Pastry from a supermarket near you
Pairs well with: Wirra Wirra Church Block Cabernet Sauvignon, Shiraz, Merlot