Preparation

• 1
  For the pastry, sift the flour and salt into a bowl add the butter, gently mix, add the egg yolk and a dash of water and combine to a dough making sure there are butter lumps throughout. Wrap and chill.
• 2
  in a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. transfer with a slotted spoon to a plate.
• 3
  to the pan add the onions and garlic, lower the heat and sweat off for 5 minutes.
• 4
  Add the spices and cook off for a further 5 minutes.
• 5
  Add the tomato puree and chicken stock, place lid on and cook for 2 hours.
• 6
  Remove the lid, turn up the heat and reduce by a ? to thicken.
• 7
  Season, add the pine nuts and allow to cool.
• 8
  <strong>To assemble</strong>
• 9
  Pre heat oven to 180c.
• 10
  Fill 4 individual pie dishes with the lamb filling.
• 11
  Brush the rims of the pie dishes with egg yolk.
• 12
  Separate the pastry into 4 and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides to neaten if needed. Brush pastry with the egg yolk. Bake for about 25-30 minutes till the pastry is golden brown. Cool for 5-10 minutes before serving.
• 13
  <strong>For the Mash</strong>
• 14
  Remove the outer shell of the beans,
• 15
  In a saucepan, bring to the boil the milk and add the beans, cook for 3-4mins.
• 16
  with a slotted spoon, transfer the beans to a food processor and puree.
• 17
  Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen.
• 18
  quickly blitz to combine.
• 19
  transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.