Individual Lamb Pies

• 3 tablespoons vegetable oil
• 1 pound lamb stew meat, cut into 1 1/2-inch cubes
• Coarse salt and freshly ground pepper
• 1 medium onion, finely chopped
• 2 celery stalks, cut into 1/4-inch dice
• 4 ounces white button mushrooms, cut into 1/4-inch pieces
• 1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon)
• 1 tablespoon fresh thyme, coarsely chopped
• Pinch of ground cloves
• 1 cup homemade or low-sodium store-bought lamb or beef stock
• 1/2 cup dry red wine
• 4 ounces pitted prunes, halved
• Short Pastry Crust (recipe follows)
• All-purpose flour, for work surface
• 1 tablespoon heavy cream
• 1 large egg yolk
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter
• 2 tablespoons cold vegetable shortening
• 1/4 to 1/2 cup ice water
• (makes enough for four 5-inch double-crust pies or one 13 x 4 1/2-inch double-crust pie)

1. Heat 2 tablespoons oil in a medium heavy pot over medium-high heat.
2. Season the lamb with salt and pepper.
3. Cook the lamb until browned on all sides, about 8 minutes.
4. Transfer to a medium bowl.
5. Add the remaining tablespoon oil to the pot.
6. Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
7. Stir in the ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water.
8. Bring to a simmer; cover, and reduce heat to medium-low.
9. Gently simmer until the lamb is tender, about 2 1/2 hours.
10. Stir in the prunes.
11. Season with salt and pepper.
12. Let cool completely.
13. Divide the dough in half.
14. Wrap half in plastic; refrigerate until ready to use.
15. Roll out other dough half on a lightly floured surface to a 1/4-inch thickness.
16. Cut out 4 6-inch rounds.
17. Transfer 1 round to each of 4 5-inch pie plates.
18. Divide the stew among the pies.
19. Roll out the remaining dough to a 1/4-inch thickness.
20. Cut out 4 7-inch rounds.
21. Randomly punch out circles from the rounds with a 1/2-inch round pastry tip (such as Ateco #806).
22. Cover each pie with a round.
23. Tuck the edges under; press gently to seal.
24. Refrigerate until cold, about 30 minutes.
25. Preheat the oven to 400F.
26. Whisk the cream and egg yolk in a small bowl.
27. Brush the crusts with egg wash. Bake the pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes.
28. Transfer to a wire rack to cool slightly, about 15 minutes.
29. Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal.
30. With the processor running, drizzle in 1/4 cup water until the dough just comes together.
31. (If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.)
32. Do not process for more than 20 seconds.
33. Divide the dough in half; wrap each in plastic.
34. Refrigerate until cold, about 30 minutes.

vegetable oil, stew meat, salt, onion, celery stalks, white button mushrooms, fresh ginger, fresh thyme, ground cloves, beef stock, red wine, prunes, short pastry crust, flour, heavy cream, egg yolk, flour, salt, cold unsalted butter, cold vegetable shortening, water

Taken from www.epicurious.com/recipes/food/views/individual-lamb-pies-392590 (may not work)