Fennel, Rosemary, Green Olive, and Lamb Pie
Yield: 10 round 4-inch pies
2 tablespoons extra virgin olive oil
½ cup finely diced yellow onion
1 teaspoon minced garlic
Freshly ground black pepper
1 pound ground lamb
½ pound ground pork
½ teaspoon ground fennel seed
½ teaspoon finely chopped fresh rosemary
¼ cup finely chopped pitted Picholine or Lucque olives
1 recipe pâte brisée dough
Egg wash: 1 large egg beaten with 1 tablespoon cool water
1. Heat a large 12-inch sauté pan over medium high heat.
2. Add the olive oil to the pan, then the onion and garlic. Cook until the onion is tender and starting to caramelize about 5 minutes. Season with salt and pepper to taste.
3. Crumble the meat into the pan. Sauté until meat is cooked through, about 7 to 10 minutes. Add the fennel seed, rosemary, and olives. Stir well and then season to taste with salt and pepper. Drain off any excess fat.
4. Pour the filling onto a plate or sheet pan to cool in the refrigerator.
5. Preheat the oven to 400 degrees F.
6. Roll the brisée dough 1/8 inch thick and cut into 20 5-inch rounds. Layer the rounds on a sheet tray with parchment paper in between. Chill for 15 minutes after rolling.
7. Lay out 10 rounds. Top each with 1/3 cup of the filling. Brush the edge of the dough lightly with egg wash then top with another round.
8. Press edges together then roll the bottom edge over the top edge and crimp with fork or fingers. Place on a parchment paper or Silpat mat lined sheet pan. Decorate the tops with dough scraps and use a sharp knife to cut small slits in the dough to let the steam escape.
9. Place pies in the oven and bake for 30-40 minutes until the pies are puffed and golden. Cool for 10 minutes before serving to allow the filling to cool slightly. Caution filling may be hot!
Note: All pies can be made ahead and then frozen before baking. To bake from frozen, preheat oven to 400 degrees F, egg wash frozen pies and then bake for 50-60 minutes until golden. Reduce heat to 375 degrees F if pies brown too quickly before filling is piping hot - 140 degrees F. Test with instant read thermometer.