Lamb and Pearl Onion Pie

Method

1. Grease a 20 cm pie dish.
2. Preheat the oven to 200°C.
3. Peel the baby onions and cut the bigger ones in half or quarters, making sure to leave some whole. They should all be roughly the same size.
4. Heat the butter and thyme over a medium heat.
5. Once the butter is bubbling, add the onions and brown sugar.
6. Fry the onions in the butter until they are golden brown and softened about 10-15 minutes.
7. Add the lamb and warm it through.
8. Pour in the stock, bring to the boil and then allow the mixture to simmer on a low heat for a further 10 minutes.
9. The onions should be completely cooked through at this stage.
10. Mix the flour with a few tablespoons of room temperature water to form a thin paste.
11. Stir the paste into the lamb and simmer for a further 5 minutes or until the liquid has thickened.
12. Remove the saucepan from the heat and set aside.
13. Roll out the pastry and cut out a circle about 5 cm wider in diameter than that of your pie dish.
14. Fill the pie dish with the lamb and onion mixture.
15. Place the pastry on top and then pinch it together between your fingers, around the edge of the dish, to form a wavy edge. Use a pair of scissors to cut off any excess.
16. Cut a cross in the middle to allow air to escape during cooking.
17. Brush with the beaten egg and bake for 25 minutes or until the top is an even golden brown colour.