Scottish Lamb Pies

For Pastry:

In a mixing bowl, combine flour, salt, butter, and egg yolks. Add the cold water 1 tablespoon at a time and quickly work mix into a pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

For Filling:

Meanwhile, in a large skillet over medium-high heat, melt the butter and sweat the onions until soft and translucent. Add the garlic and saute for an additional 1 minute.

Soak the diced bread in milk. Place the minced lamb in a large bowl with the onions and garlic. Squeeze the milk from the diced bread; add the bread and cream to the lamb mixture and mix well. Add the salt, pepper, cayenne pepper, lemon peel and sherry and mix again.

Preheat the oven to 400º F.

Divide the chilled dough into 4 portions. On a lightly floured work surface roll out 8 circles, 4 large enough to line the ramekins and 4 smaller top pastry crusts.

Line the ramekins with baking parchment paper and then with the larger pastry, making sure the pastry lines the sides of the ramekins. Fill each pie case with minced lamb filling and place the pastry lid on top, pinch the edges to secure a seal. Using a sharp knife, carefully make a slit in the top crust and brush with beaten egg yolk.