Individual lamb pies

3 tablespoons vegetable oil

1 pound lamb stew meat, cut into 1 1 / 2 -inch cubes

Coarse salt and freshly ground pepper

1 medium onion, finely chopped

2 celery stalks, cut into 1 / 4 -inch dice

4 ounces white button mushrooms, cut into 1 / 4 -inch pieces

1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon)

1 tablespoon fresh thyme, coarsely chopped

Pinch of ground cloves

1 cup homemade or low-sodium store-bought lamb or beef stock

1 / 2 cup dry red wine

4 ounces pitted prunes, halved

All-purpose flour, for work surface

1 tablespoon heavy cream

1 large egg yolk

Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season the lamb with salt and pepper. Cook the lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add the remaining tablespoon oil to the pot. Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the ginger, thyme, cloves, lamb, stock, wine, and 1/ 2 cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until the lamb is tender, about 2 1/ 2 hours. Stir in the prunes. Season with salt and pepper. Let cool completely.
Divide the dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a 1 / 4 -inch thickness. Cut out 4 6-inch rounds. Transfer 1 round to each of 4 5-inch pie plates. Divide the stew among the pies. Roll out the remaining dough to a 1 / 4 -inch thickness. Cut out 4 7-inch rounds. Randomly punch out circles from the rounds with a 1 / 2 -inch round pastry tip .Cover each pie with a round. Tuck the edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
Preheat the oven to 400ï€ F. Whisk the cream and egg yolk in a small bowl. Brush the crusts with egg wash. Bake the pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.

SERVES 4