Flaky puff pastry encasing a aromatic braised lamb stew cooked over 8 hours. Finished with a  glazed made from lamb jus, and garnished with fresh thyme, chervil and rosemary salt. 
Best eaten after reheating. 

To re-heat, remove herbs, place in a 180 deg oven for 10-12mins from room temp or 14-16mins if from the chiller. Replace herbs and enjoy! 

Lamb and Red Wine Pie | Large Format