Yesterday's cookbook, Pies and Tarts, inspired dinner. We dug into the freezer and found a package of puff pastry. During Christmas, we made lamb stuffed with chorizo made earlier in the year. There was a chunk of the stuffed lamb in the freezer that was thawed. There was a package of mushrooms and of course, beer.
The mushrooms were sliced and sautéd as well as half a chopped onion. The lamb was cut into chunks and tossed in the pan with a bottle of dark beer and cooked down. The puff pastry went into a springform pan. The lamb and mushroom mix went into the springform and the other piece of pastry went on top. It baked for 45 minutes. And we had a savory pie for dinner.
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