Recipe: lamb, fennel & spinach pie

This pie can be made as one large pie or, as in the photo at right, 12 small ones, and I've provided directions for both options. The filling can be made a day ahead, as can the bread dough if it's put in the fridge to rise slowly overnight. Once you have made the pie or pies, it's best to cook within the hour as the dough will overproof while sitting.

LAMB, FENNEL & SPINACH PIE

Makes 12 individual or 1 large pie for 6-8 / Preparation 40 minutes plus rising time / Cooking 90 minutes



For the filling

700g lamb leg steaks or a casserole cut, cut in 2cm dice flour for dusting 
2 tablespoons olive oil
1 onion, sliced
2 fennel bulbs, thinly sliced, fronds reserved and chopped
2 cloves garlic, finely chopped
2 teaspoons fennel seeds
Grated zest and juice of 1 orange
½ cup white wine
1½ cups chicken or vegetable stock
100g spinach, shredded
2 teaspoons cornflour mixed with 2 tablespoons water (if necessary)

Lightly dust the lamb with flour seasoned with salt and freshly ground pepper. Heat 1 tablespoon of the oil in a wide saucepan and brown the lamb. 

Remove from the pan, add the onion and fennel with the remaining oil. Cook gently until soft. Add the garlic, fennel seeds and orange zest and cook for another minute.

from
http://www.stuff.co.nz/life-style/food-wine/recipes/93197852/Recipe-lamb-fennel-spinach-pie