Preparation time - 1 hour
Put some olive oil in a frying pan and brown the chopped onions, then add the pieces of lamb. Pour in the wine and stir till itevaporates, at medium heat. Add a cup of hot water, the tomato paste, and stir until the paste dissolves and then add salt and pepper to taste. Cook for about 25/30 minutes. While the lamb is cooking, roll the leavened dough to a very thin thickness (about 3 millimeters) with a rolling pin. Cut the potatoes into medium cubes.
Oil a baking pan and line with half of the rolled dough. Once the lamb is cooked, pour in the stew and the cut potatoes and add 2 tbsp of extra virgin olive oil. Cover with the other half of the dough, pressing the edges together with your fingers which you have moistened with water. Prick the pie with a fork and brush it with the egg yolk. Bake at 200 C for 30/40 minutes.
2 Lbs of Leavened Dough
1 Lb of boneless Lamb cut in pieces.
2 large onions
1 table spoon of tomato concentrate
4 1/2 onces of wine
1 egg yolk
salt & pepper to taste.
extra virgin olive oil
4 medium peeled potatoes