Pawaru-Grahmata

№ 51II. nodaļa

Pastēte no jēru gaļas

Lamb fricassee pie

  • Serves 6
  • about 3½ hours, including the fricassee
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no jehru-gallas.

Modernizētslpp. 96–97 · PDF 110–111
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

8 soļi
  1. Make the fricassee from 02-050 up to the end of step 6, leaving out the egg yolk. If you used meat on the bone, take the meat off the bones. Spread it out in a shallow dish so it cools quickly and refrigerate it within an hour; it must be cold before it goes under the pastry.
  2. For the pastry, put the flour and salt on a board, add the butter and chop it into the flour with a large knife, or rub it in with your fingertips, until it looks like coarse crumbs. Add the yolk and just enough iced water to bring it together. Don't knead. Wrap and chill for 30 minutes.
  3. Heat the oven to 200 °C (180 °C fan). Lift the meat and garnish out of the sauce with a slotted spoon and pile them neatly into a 1.5 l pie dish, mounded in the middle, with the meat or fish balls if using. Spoon about 150 ml of the sauce over. Keep the rest of the sauce.
  4. Wet the rim of the dish with water. Roll out two thirds of the pastry 4–5 mm thick, lay it over the rim and the meat, press it onto the rim and trim.
  5. Roll out the rest more thinly, 2–3 mm, cut out leaves, strips or a lattice, and lay them over the first layer, sticking them down with a little water. Brush with beaten egg and cut a small steam hole in the middle (our addition).
  6. Bake for 40–45 minutes, until the pastry is golden and the filling is piping hot (75 °C in the centre; test through the steam hole).
  7. Meanwhile, heat the rest of the sauce and thicken it with the egg yolk, vinegar and sugar as in step 7 of 02-050, without boiling.
  8. At the table, cut a lid out of the top crust, pour in the hot sauce and put the lid back.

Notes

What the book says vs. what we added

the book has you make the fricassee "the same way as the previous dish" but without the egg yolk, let it cool, pile it in a dish with a little of the sauce, wet the rim, cover rim and meat with chopped tart pastry, lay a thinner, decoratively cut pastry on top and bake. The remaining sauce is thickened with egg yolk as for the fricassee and poured in through a lid cut out of the crust just before serving. The pastry recipe, egg glaze, steam hole, oven temperature and times are ours.

Pastry

"chopped tart pastry" is made by chopping cold butter into flour with a knife (German gehackter Teig), in effect a shortcrust. 500 g of ready-made shortcrust will do.

Two layers

the book covers the rim and meat with one layer, then lays a thinner layer on top "which can be nicely cut". We use the second layer for decoration.

"As cold as you like"

the book's wording may be a misprint for "as high as you like" (piled high in the dish). Either way, a cold filling keeps the pastry from going soggy.

Meat or fish balls

the book says you can add vrikadeles of meat or fish. Our version: mix 300 g veal mince or minced white fish with 1 egg, 2 tbsp breadcrumbs, salt and a pinch of nutmeg, roll into 2 cm balls and poach them in the strained fricassee broth for 5 minutes before you make the sauce.

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