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
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250g lamb leg, cut into small pieces
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50g fat
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100g ripe pineapple, minced
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35g honey glazed sauce
For the honey-glazed sauce:
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240g water
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280g sugar
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80g black vinegar
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100ml white vinegar
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140ml soy sauce
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½ teaspoon black soy sauce
For the pie dough:
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150g wheat flour
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1 egg
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50g anchovies, blended to a paste
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½ teaspoon black pepper
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30g oil
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30g spring onion
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10g sugar
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30g ginger
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½ teaspoon salt
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150ml water
Method
For the lamb filling:
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Mix 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.
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Place the steamed lamb into a clean claypot and cook for 5 minutes.
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Add honey-glazed sauce into the claypot and continue to cook until the sauce reduces and the lamb absorbs all of the flavours. Set aside.
For the honey-glazed sauce:
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Mix all of the sauce ingredients and cook for 20 minutes. Keep aside until ready for use.
For the pies:
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Mix all of the ingredients for the pie dough in a non-stick pan until it forms a dough.
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Place dough into a pie mould and compress with another mould to form pie shapes.
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Deep fry each pie base until golden and crispy.
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Place the cooked minced lamb filling into each pie mould and serve.
