It’s unclear even to Scots how steak pie turned such an iconic New 12 months’s custom in Scotland (the place Ooni is predicated). Even The Herald, the Glasgow-based broadsheet some declare is the world’s longest-running nationwide newspaper, is uncertain how the tradition began. However salvation doesn’t require rationalization on New 12 months’s Eve when it serves as sustenance for celebration or as a hangover treatment the following day. And there’s no thriller: this heat, sustaining, profoundly life-affirming dish — at turns crusty and plush — isn’t sophisticated and may even be made forward.
We enlisted Ooni ambassador, pub-grub aficionado, and home-cook extraordinaire Oli Mannion to assist develop our recipe for this traditional dish. Our Chesire-based good friend tried a number of approaches earlier than devising this mighty lamb pie which options cast-iron seared lamb whose cooking juices are used to taste the vegetable filling. It’s all blended with pink wine and recurrent jelly and decreased for an expensive mouthfeel and a touch of sweetness. Cooking the pastry does require residual warmth cooking as a substitute of a full hearth, so this recipe is finest suited to our gas-powered oven.
Be aware: For these unfamiliar, redcurrant sauce (aka redcurrant jelly) is an English condiment consisting of redcurrants, sugar, and rosemary. When you can’t discover it, you possibly can skip or substitute for cranberry sauce with a contact of lemon juice for tartness.
Time
3 hours whole cooking time
Yield
Makes serves 4 to six as a foremost
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Dual Sided Grizzler Plate
Metallic Tongs
9 x 13” casserole/ baking dish
9 x 13” baking tray
Elements
4 giant lamb leg steaks, diced
2 tablespoons extra-virgin olive oil
Pinch of flaky sea salt
Pinch of freshly floor black pepper
1 giant brown onion, finely diced
2 medium carrots, finely diced
2 celery sticks, finely diced
2 cloves of garlic, finely diced
370 grams (13 oz) of pink wine
250 grams (8.8 oz) lamb inventory
1 giant stem of rosemary
2 tablespoons (30 grams) redcurrant jelly
Butter or vegetable oil for greasing
2 rolls (22.7 ounces) of ready-to-use puff pastry
1 egg
50 grams (1.7 ounces) milk
Methodology
Fireplace up your Ooni pizza oven and set it to the bottom gasoline flame. If utilizing wooden/charcoal, goal for a low flame (as near 250°C / 482°F within the oven’s middle as potential).
Add the Twin-Sided Grizzler to the oven (clean facet up) and warmth for five minutes. Fastidiously take away utilizing the handles. Toss the diced lamb in olive oil with a pinch of salt and pepper, then evenly distribute on the Grizzler and pop it again within the oven for 3 minutes.
Take away the Grizzler and use steel tongs to show the meat, so it evenly browns. Return it to the oven for 3 minutes. Take away the Grizzler and reserve the lamb to stop additional cooking. Drain the juices right into a bowl containing the diced onions, carrots, and celery. Toss to evenly coat and return them to the Grizzler, evenly distributing them.
Return the Grizzler to the oven and cook dinner for two minutes. Take away, use tongs to toss the veg, and return to the oven. Repeat twice to make sure the onions flip translucent.
Take away the cooked greens to a roasting dish, add the garlic and lamb, and toss totally to mix. Place the roasting dish on a baking tray.
Return the dish (on the tray) to the oven. When the combination sizzles (about 2 minutes), retrieve, add the wine, then return it to the oven. Cook dinner for 3 minutes, then flip the dish 180° and cook dinner for two extra minutes.
Add the inventory and redcurrant jelly, then toss to mix. High with the big sprig of rosemary and canopy the dish with 4 layers of foil, making certain the edges are crimped and sealed. Return to the tray and change within the oven for 20 minutes. Rotate 180° and cook dinner for 20 extra minutes. Repeat for a full 80 minutes.
Flip off the oven and depart the dish inside for 20 minutes. Take away the filling to a container and let it attain room temperature. Test the seasoning and regulate as essential.
Evenly grease a pie dish with butter or oil, then layer the underside with puff pastry to line the bottom and sides. Layer the filling evenly over the pastry, then cowl the pie with the second sheet of puff pastry. Seal the edges with a fork and trim off any extra pastry.
Combine the egg and milk to make an egg wash, then glaze the pastry.
Preheat the oven on the best flame for five minutes to not more than 450°C (842°F). Return the pie to the baking tray, flip off the flame, and change the tray within the oven as near the again as you possibly can. Go away for 25 minutes to cook dinner within the residual warmth, turning 180° midway by means of.
Retrieve the pie, then return the oven to a full flame to reheat the stone. Scale back the flame to its lowest setting, cowl the pie with foil and return to the mouth of the oven. Cook dinner for quarter-hour, turning each 5 minutes. Take away the foil and let the pastry cook dinner, turning it to make sure it browns evenly.
Take away the pie and use a sturdy spatula to chop into 4 to six parts. Take pleasure in along with your favorite sides, akin to crispy roast potatoes or maple-glazed carrots!