Individual Lamb Pies

Preparation

1. Step 1

   Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season the lamb with salt and pepper. Cook the lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add the remaining tablespoon oil to the pot. Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until the lamb is tender, about 2 1/2 hours. Stir in the prunes. Season with salt and pepper. Let cool completely.

   Step 2

   Divide the dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a 1/4-inch thickness. Cut out 4 6-inch rounds. Transfer 1 round to each of 4 5-inch pie plates. Divide the stew among the pies. Roll out the remaining dough to a 1/4-inch thickness. Cut out 4 7-inch rounds. Randomly punch out circles from the rounds with a 1/2-inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck the edges under; press gently to seal. Refrigerate until cold, about 30 minutes.

   Step 3

   Preheat the oven to 400°F. Whisk the cream and egg yolk in a small bowl. 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. Transfer to a wire rack to cool slightly, about 15 minutes.

2. Short Pastry Crust

   Step 4

   Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide the dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.