Name: Lamb and Sausage Pie
Yield: Makes 8 appetizer or 6 main-course servings
Ingredients: 2 1/2 cups all purpose flour; 1/2 teaspoon salt; 6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces; 3 tablespoons olive oil; 3 tablespoons orange juice; 4 tablespoons (about) ice water; 2 tablespoons olive oil; 1 pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound); 2 medium-size sweet onions (such as Vidalia or Maui), halved, thinly sliced; 2 garlic cloves, minced; 1/2 cup dry white wine; 1/4 teaspoon crumbled saffron threads; 4 ounces sobrasada* or sweet Spanish chorizo, casings removed, finely chopped; 1 large egg, beaten to blend

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Lamb and Sausage PieRaymond Patrick

Lard is the fat of choice on Majorca, but here we have substituted solid vegetable shortening in the crust, with equally delicious results. For a truly authentic version of this dish, use sobrasada, a sausage that tastes very much like Spanish chorizo but is much softer.

Recipe notes

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