• 2 Lbs of Leavened Dough
  • 1 Lb of boneless Lamb cut in pieces
  • 2 large onions
  • 1 table spoon of tomato concentrate
  • 4 1/2 onces of wine
  • 1 egg yolk
  • salt & pepper to taste.
  • extra virgin olive oil
  • 4 medium peeled potatoes

Preparation Time 1 Hour

Add olive oil in a frying pan and brown the chopped onions, then add the pieces of Lamb, add in the wine and at medium heat and stir till evaporates. Dissolve in a cup of hot water the tomato paste add salt and pepper to taste and pour into the pan with the lamb, cook for about 25/30 minutes. While the Lamb is cooking, with a rolling pin roll the leavened dough flat to a very thin thickness (about 3 millimeters). Cut the potatoes int medium cubes.

Oil a baking pan and line with half of the rolled dough. Once the lamb is cooked pour the stew in and the cut potatoes and add 2 tbsp of extra virgin olive oil, cover with the other half dough, press the edges together with water moistened fingers, prick the pie with a fork and brush it with the egg yolk.

Bake at 200° C (400°F) for 30/40 minutes.