In a 10 to 12-inch saucepan
, heat the olive oil until hot but not smoking. Add the pieces of lamb
and brown all over. Add the onions
and cook until they begin to soften, about 5 minutes. Add the wine
and let it evaporate. Dissolve the tomato paste in 1/2 cup warm water. Add the dissolved tomato paste
to the pan. Season, to taste, with salt and pepper. Lower the heat and let the ingredients simmer
for 20 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, cut the dough in 1/2. Using a lightly floured rolling pin
, roll out into 2 rounds about 12-inches in diameter. Coat the paddle with the sea salt
. Place 1 dough round on the paddle spread with coarse sea salt.
Once the stew is done simmering, spoon 1/2 the stew
over the dough that is already on the paddle. Fold dough
over, using your fingers to crimp and seal the edges shut. Prick the pie
all over with a fork and, using a pastry brush
, brush with the beaten egg
yolk. Repeat with remaining dough and stew. Bake until golden brown, about 20 to 25 minutes.