The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Lamb neck and anchovy pies


Lamb neck is full of flavour and makes a rich filling for these mini pies. The key is to make sure you remove all the fat from the sauce and mix the shredded meat with just enough sauce to coat it. We use the classic combination of shortcrust pastry for the cases and puff for the tops.

You'll need

2 tbsp olive oil 1 kg boneless lamb neck, cut into 8cm pieces Seasoned plain flour, for dusting 1 onion, finely chopped 3 garlic cloves, coarsely chopped 12 anchovy fillets 200 ml dry white wine 200 ml chicken stock ¼ cup (firmly packed) rosemary leaves 375 gm (1 sheet) butter-puff pastry rolled to 3mm thick (see note) 1 egg, slightly beaten Barbecue or tomato sauce, to serve   Shortcrust pastry 240 gm plain flour, sieved 180 gm cold unsalted butter, coarsely chopped

Method

  • 01
  • Heat oil in a large casserole over high heat. Dust lamb in flour, shake off excess, and fry in batches until browned all over (3-5 minutes). Remove with a slotted spoon and set aside. Add onion and garlic to casserole and fry until golden (3-5 minutes), then stir in anchovies until starting to dissolve (1 minute). Add wine, reduce by half (3-4 minutes), then add stock and rosemary. Reduce heat to low, return lamb to pan, cover and simmer until tender (2-2½ hours). Remove lamb with a slotted spoon, set aside and simmer sauce uncovered until reduced by three-quarters (30-40 minutes). Season to taste and cool. Cover meat and sauce and refrigerate separately until chilled (2-3 hours). Scrape fat from top of sauce, shred lamb and add enough sauce to coat (discard remaining) and refrigerate until required.
  • 02
  • For shortcrust pastry, process flour, butter and 1 tsp salt in a food processor until just combined. Add 80ml iced water a little at a time, pulsing between additions, until a dough forms. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest. Roll out pastry on a lightly floured surface to 5mm thick, cut out twelve 9cm-diameter rounds and use to line a 12-cup, 60ml muffin tray and refrigerate for 30 minutes to rest.
  • 03
  • Cut out twelve 7cm-diameter rounds of puff pastry and refrigerate until required.
  • 04
  • Divide lamb mixture among pastry cases, brush edges with eggwash and top with puff pastry rounds, pressing edges to seal. Trim edges, pierce tops and refrigerate for 30 minutes to rest.
  • 05
  • Preheat oven to 200C. Cover pies with baking paper, then an oven tray (so tops don’t puff up too much) and bake until tops start to turn golden (8-10 minutes). Uncover and bake until golden (15-20 minutes). Serve with your favourite sauce.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Additional Notes

We use Carême puff pastry, which comes in 375gm sheets.

Drink Suggestion

Savoury sangiovese.

Featured in

Jun 2016

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×