The Caterer

Mante, a lamb pie – by Michael Connor

11 September 2006
Mante, a lamb pie – by Michael Connor


For the pastry
8oz flour
3fl oz oil
4fl oz water

For the stuffing
1lb lamb minced
1 onion finely chopped
1 clove garlic crushed
4 sprigs flat parsley chopped
1fl oz oil
Pinch of allspice
Milled salt and pepper

For the cooking liquor
2oz butter melted
10fl oz light stock


To make the pastry rub the oil into the flour and salt. Add the water and knead to a soft dough. Cover and leave for one hour. Roll out and cut into 2in squares.

Make the stuffing by gently sweating the onions in the oil. Remove from the heat allow to cool then mix in the lamb parsley garlic and seasoning.

Place stuffing on each pastry square and pinch up the ends into the shape of an open boat. Place close together in a greased oven dish brush stuffing with melted butter and bake for 40 minutes in a moderate oven.

Add hot stock and bake for a further 15 minutes allowing stock to reduce. Cut into squares and serve.

Michael Connor

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