Mini Welsh lamb and redcurrant pithiviers
Lamb is a hugely under-appreciated meat at Christmas time, pushed to one side in favour of turkey, ham and sausage-meat, so surprise your guests with these delicious mini pithiviers! Paired with fragrant rosemary and sweet redcurrants to give them a festive twist, they are a real treat. Everyone will be thankful for a break from turkey and the redcurrants are a fab replacement for cranberries.
I’ve teamed up with Welsh lamb, who rear and produce the very best quality lamb on the market. It has protected status (PGI) because it is so good! It’s the most flavoursome I’ve tried and can all be traced right back to the field. It’s tender and works brilliantly for slow cooking, like I have in this recipe.
You can easily scale this recipe up if you want to create one large pie, simply increase the cooking time to 1 hour and lower the heat to 140oC fan for the final 20 minutes of cooking.
Welsh lamb and redcurrant pithiviers
Serves 8 Preparation time: 30 minutes Cooking time: 2 hours
This post has been produced in paid partnership with PGI Welsh Lamb. For more information, visit https://eatwelshlambandwelshbeef.com/en/welsh-lamb.
