Lamb birria pie

Directions

1. Start by cutting and deseeding the dried chilies. Toast them in a dry pan over medium heat for 2-3 minutes. After toasting, add the chicken stock. Once it begins to simmer, turn off the heat and let the chilies soak for 10 minutes.

2. Add the soaked chilies, chicken stock, 1 diced onion, tomatoes, garlic, clove, oregano, thyme, peppercorns, and vinegar to a blender. Blend until smooth.
3. In a pressure cooker (or large Dutch oven), heat the peanut oil over high heat. Season the lamb shanks with salt, then brown them on all sides. Once browned, add the chilli paste from the blender along with the bay leaf and cinnamon stick.
4. Cook the lamb for 1 hour if using the pressure cooker OR Simmer the lamb for about 3 hours, covered if using a Dutch oven.
5. Once cooked, let the lamb rest for 30 minutes. Skim and reserve some of the fat from the top of the sauce for later use. Shred the lamb and stir it into most of the remaining sauce. Allow to cool to room temp.
6. To prepare the pastry, in a bowl combine the flour, cornmeal, salt, and sugar. Add the cold lard and rub it into the flour mixture using your fingers until it resembles sand. Gradually add 100ml (3.5 fl oz) of ice-cold water and knead the dough for 4-5 minutes until it comes together. Wrap the dough in cling film and refrigerate for 2 hours.
7. When ready to cook, preheat your pie maker. Roll out the pastry to about 4 mm thick (1/6 inch), then cut out four bases and four tops for the pies.
8. Brush the pie maker with the reserved fat. Place the pastry bases into the pie maker and press them down. Fill each pie with the shredded lamb, grated mozzarella, and a bit of diced onion.
9. Place the pastry lids on top, brush them with more of the reserved fat, and close the pie maker. Bake for 15 minutes or until golden brown.
10. Remove the pies from the pie maker and brush them with more of the fat. Let them cool for 10 minutes before serving. Enjoy!