Curried Lamb Potpie

Ingredients

• 1 stick butter unsalted diced cold
• 2 cups butternut squash peeled cut into 1-inch dice (10 ounces)
• 1 medium carrots chopped (medium)
• 2 cups chicken stock see 
• 2 teaspoons curry powder 
• 0.3 cup cooking wine dry white
• 1 large eggs with 1 teaspoon water lightly beaten (large)
• 1.5 cups flour all-purpose
• 2.5 tablespoons flour all-purpose
• 0.3 cup ice water 
• 2 cups tuscan kale chopped
• 2 pounds lamb shoulder boneless trimmed cut into 3/4-inch cubes
• 3 tablespoons olive oil extra-virgin
• 1 medium onion chopped (medium)
• 2 tablespoons parsley chopped
• 1 serving pepper freshly ground
• 0.5 teaspoon salt 
• 1 serving salt 
• 1 cup coconut milk unsweetened

Equipment

• food processor
• bowl
• oven
• baking pan
• slotted spoon
• dutch oven

Directions

1. In a food processor, pulse the flour and salt.
2. Add the butter; pulse to the size of peas.
3. Sprinkle the ice water over and pulse until the pastry starts to come together. On a work surface, gently knead the pastry a few times. Shape into a disk, wrap in plastic and refrigerate until firm, 1 1/2 hours.
4. In a Dutch oven, heat 1 tablespoon of the oil. Season the lamb with salt and pepper and add half to the casserole. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.
5. Pour off the oil in the casserole.
6. Add the remaining 1 tablespoon of oil and the lamb to the casserole.
7. Add the onion and cook over moderate heat, stirring, until softened.
8. Add the curry powder and cook, stirring, for 1 minute. Stir in the flour, then slowly stir in the wine until smooth.
9. Add the stock and bring to a boil, stirring, until thickened, 1 minute. Cover and simmer over low heat until the lamb is very tender, 1 hour.
10. Add the squash, kale, carrot and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, 10 minutes. Season with salt and pepper. Stir in the parsley and let cool.
11. Preheat the oven to 37
12. Spoon the curry into a buttered 8-by-11-inch baking dish.
13. Brush the dish rim with beaten egg. On a lightly floured surface, roll out the pastry to a 14-by-12-inch rectangle. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
14. Brush with beaten egg; cut 4 small steam vents in the top.
15. Bake the potpie for 40 minutes. Raise the heat to 450; bake for 20 minutes longer, until the pastry is browned and cooked through.
16. Let rest for 20 minutes, then serve.