Lamb Pithivier

1. In two or three batches, brown lamb in a large saucepan.  Turn the chunks of lamb over and brown all sides.
2. Add all the lamb back to the pot and stir in the onions, garlic and carrots. Cook over medium heat for 3-4 minutes until vegetables begin to soften. Stir in the potatoes.
3. Add the stock and Worcestershire sauce to the pot. Heat just to boiling, and place the lid on tightly. Braise for 2 hours or until tender. Stir in Rosemary, and season with pepper and salt. 
4. Add broth when needed keeping the stew wet. 
5. Combine the flour and butter in a small bowl. Mash together with the back of a fork to form a paste. Stir in the butter mixture until it dissolves in the stew and the stew thickens. Simmer for 1 minute, remove from heat and cool. 
6. Preheat oven to 180c -200C fan forced. 
7. Cut the pastry sheets in half diagonally, cut two identical rounds one from each of the halves. Cut a small hole (approx 1-2cm) in the centre of the round (only in one of the rounds). 
8. Using a small paring knife, starting from the centre of the hole, score a sun-ray decorative pattern on the top of the round. DO NOT cut all the way through the pastry.
9. Place the bottom round on a baking tray (on baking paper). 
10. In a small bowl whisk the egg. Brush a 2cm border on the bottom round with the egg wash. Place the lamb mixture in the centre of the round. Carefully place the top round on top of the mixture and use your fingers to seal the top round to the bottom round.
11. Brush the entire top of the pastry with the egg wash, be careful not to let the egg drip down the sides, this could interfere with the pastry rising.
12. Bake until puffed and golden brown, about 40-50 minutes. Transfer to wire rack and allow to rest for 5 minutes before serving. 

MINT SAUCE

1. Chop the leaves of the mint and place in a small jar, add enough white wine vinegar that it creates a thick consistency, add a teaspoon of brown sugar and stir. Refrigerate.