Easiest Way to Make Gordon Ramsay Sig's Leipsic Larks

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Sieved the flour into a large bowl. Add one egg, the brandy, salt and then sprinkle the sugar over the top. Gently melt the butter and drizzle it over the flour. See recipes for Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts too.

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To get started with this recipe, we have to first prepare a few components. You can have sig's leipsic larks using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's Leipsic Larks:

1. Get for the dough
2. Take 250 gram plain flour
3. Get 1 medium egg
4. Get 1 teaspoon brandy or cognac
5. Prepare 70 grams fine sugar (caster)
6. Get 125 grams butter
7. Prepare 1 pinch salt
8. Prepare for the filling
9. Get 125 grams butter
10. Prepare 250 grams apricot jam
11. Prepare 150 grams icing sugar
12. Get 75 grams flour
13. Make ready 1 tablespoon cornstarch
14. Get 1 egg yolk
15. Make ready 4 egg white
16. Take 150 grams fine ground almonds

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Instructions to make Sig's Leipsic Larks:

1. Sieved the flour into a large bowl. Add one egg, the brandy, salt and then sprinkle the sugar over the top. Gently melt the butter and drizzle it over the flour. Mix all together into a dough, set aside for 30 minutes in fridge.
2. Preheat oven to 180 C. For the filling whisk the butter until fluffy and light. add the other ingredients for the filling except the jam and the egg whites. Whisk the egg white in a clean bowl until they form a peak. Lift under the butter filling.
3. Roll out dough into 0.5 cm thickness. Fill individual metal muffin cases (6 cm) or muffin tray that have been greased with butter, with dough in bottom and along edges. You will have dough left over, don't worry you will need this. Run jam through sieve, fill it into bottom of pie. Add filling. Cut thin strips long enough to make a cross pattern over each little pie. (this is to resemble the bacon the little pies where tied with in the origin of the dish).
4. Put the little larks into the oven and bake for about 20 minutes until golden baked. Turn them out onto a cooling tray, make sure you turn them up straight away again., or the jam will run out. Cool down and then enjoy.

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