- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 4 tablespoons (about) ice water
- 2 tablespoons olive oil
- 1 pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound)
- 2 medium-size sweet onions (such as Vidalia or Maui), halved, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 teaspoon crumbled saffron threads
- 4 ounces sobrasada or sweet Spanish chorizo, casings removed, finely chopped
- 1 large egg, beaten to blend
- Blend flour and salt in processor. Add shortening; using on/off turns, cut in shortening until mixture resembles coarse meal. Gradually add olive oil, orange juice, and 3 tablespoons ice water; process mixture until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide in half. Form each dough half into smooth ball; flatten each into disk. Place on work surface; cover with plastic wrap. Let stand at room temperature while making filling.
- Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet and sauté until brown, about 4 minutes. Transfer to bowl. Add onions and garlic to skillet and sauté 2 minutes. Reduce heat to medium-low, cover, and cook until onions are very tender, stirring occasionally, about 15 minutes. Return lamb to skillet. Add wine and saffron; simmer until liquid is reduced by half, about 4 minutes. Stir in sobrasada and sauté 2 minutes. Cool filling completely.
- Preheat oven to 350°F. Roll out each dough disk between 2 sheets of parchment paper to 12-inch round. Transfer 1 dough round to ungreased rimmed baking sheet. Spread lamb filling over dough round, leaving 2-inch plain border. Cover filling with second dough round. Roll up edges, pressing together to seal well. Using small sharp knife, cut small X in center of top crust to allow steam to escape. Brush crust with beaten egg.
- Bake pie until crust is golden brown, about 35 minutes. Let cool 15 minutes. Serve warm or at room temperature.
- Sobrasada is available from La Española (310-539-0455; ) or from La Tienda (888-472-1022; ).