Pies with lamb from P. Conticini

I’ve had the book for a while now. Pies: 40 sensational pies from P. Conticini. Honestly, all the recipes make my mouth water. Whether sweet or savory, it’s a festival of flavors and creativity.
However, I still hadn’t tested anything.

To end 2015 on a high note, we finally decided to prepare one of these marvelous pies and it was the lamb one that seduced us. The lamb is accompanied by a tasty creamy onion with hazelnuts and melted cheese. Everything is presented in filo sheets. An aromatic structure coats the whole.
The flavors are numerous and go together with delight.

It’s a magpie that takes a bit of work, but it’s worth it. We feasted.

Pies with lamb:

110g hazelnuts
30g peanuts
20g almonds

Preheat the oven to 180 °.

Roast the nuts for 10 minutes.

Mix the hazelnuts with their skins to reduce them to a not too fine powder.
Mix the peanuts and almonds coarsely.

Hazelnut Onion Cream:

1 knob of butter
2 tbsp olive oil
1 vanilla pod
2 sprigs of fresh thyme
1 sprig of rosemary
1 minced garlic clove
2 tbsp golden raisins
1 tsp grated fresh ginger
1 tbsp of honey
3 tbsp lemon juice
2 tbsp white wine
2 small onions minced
100ml vegetable stock
1 tsp ground cumin
1 tsp ground cinnamon
75 g butter 1/2 soft salt
75g hazelnut powder
2 pinches of fleur de sel
2 pinches of sugar
1 small egg
1 tbsp flour

In a saucepan, heat the butter, oil, scraped vanilla pod, thyme, rosemary and garlic over high heat.
After 30 seconds, add the raisins, ginger and honey.
Deglaze with lemon juice and wine.
Add the onion and cook for 30 seconds.
Add broth.
Let cook for about 20 minutes over low heat.
Halfway through cooking, add the cumin, cinnamon and a little fleur de sel.

Remove the sprigs of thyme, rosemary and the vanilla pod.
Let cool.

At the same time, mix the butter, hazelnut powder, fleur de sel and sugar.
Add egg and flour. To mix together.
Add this mixture to the onions once they are warm.

Aromatic structure of the paste:

1 tbsp cumin seeds
1 sprig of rosemary chopped
2 tbsp hazelnut powder
3 tbsp crushed almonds and peanuts.
1 tsp sugar

Mix all ingredients.

Assembly:

300g lamb meat (shoulder)
1 package of filo sheets
butter
olive oil
fleur de sel, pepper
1/2 sweet camembert
1 egg yolk

Fry the lamb in a little butter and oil for a few minutes over high heat.
Cut it into 1 cm slices.

Generously butter a pie dish or several small ones.
Cover 2/3 of aromatic structure.

Butter 4 sheets of filo with melted butter and place them on the mold in staggered rows.
Spread the onion cream on top, then the sliced ​​cheese and the lamb.

Cover with 2 sheets of buttered filo.
Fold them under the pie.
Glaze with the egg yolk then distribute the remaining aromatic structure.
Prick the dough in the center.

Refrigerate for at least 20 minutes.

Preheat the oven to 180°C.

Bake for about 35 minutes.

Serve hot.

To finish: I made some slight changes to the recipe. The most important is the choice of camembert. The Chief Advisor of the Caprice of the Gods.
I also slightly decreased the amount of sugar in the aromatic structure. I was worried it would be too sweet. It was perfectly to my liking like that.


I had made a large pie for our New Year’s Eve. The small ones were reserved for photos. I really enjoyed tasting these individual versions.
You will normally make 6 in molds of about 10cm. More if they are smaller.


Epiphany requires, I’m going to try another pie very soon, sweet this time.

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