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Florence Mae Maglanoc’s Lamb Shoulder Caldereta Pie is a stunning reinvention of a Filipino classic, turning the rich and comforting caldereta stew into a layered and elegant pie. Traditionally, caldereta is a slow-cooked dish of tender meat in a tomato-based sauce with liver spread for depth and bell peppers for brightness. In this version, the stew becomes a luxurious filling, combined with creamy potato pavé and enclosed in flaky puff pastry. The result is a dish that feels at once familiar and novel, marrying the soulfulness of Filipino comfort food with the refinement of a carefully assembled pastry pie. Every bite is indulgent and deeply satisfying, making this recipe not just a meal but a centerpiece for any dinner table.

Full Recipe:

Ingredients

Caldereta sauce: chopped onion, minced garlic, tomato paste, beef or chicken stock, chicken-liver pâté or liver spread, soy sauce, vinegar, cane sugar, bay leaf, chopped red & green bell peppers, chopped carrot, salt & pepper
Puff pastry: plain flour, a pinch of salt, cold butter, iced water
Lamb: cubed lamb shoulder; sliced carrots and bell pepper
Potato pavé: large potatoes, minced garlic, heavy cream, salt & pepper
Garnish: chive oil

Directions

Sauté onion and garlic until softened, then stir in tomato paste, stock, liver spread, soy sauce, vinegar, cane sugar, and bay leaf. Let simmer into a rich sauce, then add chopped peppers and carrot. Season and set aside.
For the pastry, combine flour, salt, and butter until crumbly, then stir in ice water to form dough. Fold, roll, and chill repeatedly to develop layers.
Prepare potato pavé by layering thin potato slices with garlic, cream, salt, and pepper, then bake until tender. Cool completely before slicing.
Brown the lamb cubes well, then simmer them in the caldereta sauce until tender and infused with flavor.
Assemble by placing pastry bases in molds, topping with vegetables, a slice of potato pavé, and lamb mixture. Chill to firm up. Cover with pastry lids, seal edges, score vents, brush with egg wash, and bake until golden brown and bubbling.
Serve with extra sauce and a drizzle of chive oil for freshness.

Nutrients

Calories: hearty and rich (high due to lamb, pastry, and cream)
Protein: substantial, primarily from lamb
Fat: moderate to high, from butter, cream, and lamb fat
Carbohydrates: from pastry, potatoes, and vegetables
Vitamins & Minerals: vitamin A and C from peppers and carrots, iron from lamb and liver, calcium from cream
Dietary fiber: moderate, mainly from vegetables

Why This Recipe Stands Out

This recipe distinguishes itself through its unique reimagining of a Filipino stew into a pastry-wrapped creation. The use of puff pastry transforms the dish into something celebratory, making it ideal for gatherings, while the inclusion of potato pavé introduces a French-inspired element that adds refinement. What makes the recipe shine is its ability to layer multiple textures—flaky crust, creamy potato, tender lamb, and saucy vegetables—into a harmonious whole. The chive oil garnish adds a burst of color and freshness, balancing the dish’s richness. The pie respects the traditional flavors of caldereta while presenting them in a way that feels new and special.

The Benefits of the Ingredients

Each component of this pie contributes both flavor and nutritional value. Lamb shoulder, a cut known for its richness, becomes tender and juicy when braised, offering high-quality protein, zinc, and iron, which support energy and blood health. The caldereta sauce introduces antioxidants from garlic and onion, lycopene from tomato paste, and iron and vitamin A from liver spread. The soy sauce and vinegar provide balance, enhancing umami and acidity. Bell peppers and carrots brighten the dish visually while providing dietary fiber, vitamin C, and beta-carotene for immune support and eye health. The potato pavé brings potassium and complex carbohydrates, while cream adds calcium and richness. Puff pastry, though indulgent, gives the pie its irresistible flaky texture, while chive oil provides herbal freshness and additional vitamins. Together, these elements combine comfort, nourishment, and indulgence.

Cooking Tips

This pie demands patience and attention to detail, but careful steps ensure success. Browning the lamb deeply before braising develops flavor complexity and enhances tenderness. Keeping puff pastry cold while working with it is essential for flaky layers, so chilling between folds is a must. Allowing the potato pavé to cool fully before cutting prevents it from breaking apart and ensures neat, structured layers when assembling. Simmering the caldereta sauce to reduce excess liquid is crucial to avoid soggy pastry, and chilling the pies after assembly helps maintain shape during baking. Scoring vents in the pastry and brushing with egg wash guarantees golden, crisp crusts that look as good as they taste. For ease, the dish can be prepped in stages—make the sauce and potato pavé a day in advance, then assemble and bake fresh.

Serving Suggestions

This Lamb Shoulder Caldereta Pie is best enjoyed as the star of a well-rounded meal. Pairing it with a crisp green salad dressed in a tangy vinaigrette cuts through the richness, while pickled vegetables provide acidity that balances the creamy and buttery layers. For heartier sides, serve with buttered peas, roasted vegetables, or mashed sweet potatoes to echo the comfort factor. A drizzle of chive oil not only elevates presentation but also enhances freshness. On the beverage side, a medium-bodied red wine such as Rioja or Malbec pairs beautifully, offering acidity and fruitiness that complement the lamb’s robust flavors. For more casual settings, warm crusty bread is perfect for mopping up the sauce. This pie works equally well for intimate family dinners or festive occasions, adapting effortlessly to both cozy and celebratory atmospheres.

Conclusion

Florence Mae Maglanoc’s Lamb Shoulder Caldereta Pie is more than a recipe—it’s a culinary statement that bridges tradition and innovation. By taking a Filipino favorite and layering it with French technique and European pastry influence, the dish achieves a balance of nostalgia and novelty. The combination of tender lamb, savory sauce, creamy potato pavé, and flaky pastry creates a pie that is rich, comforting, and elegant enough for special gatherings. Each step, from browning meat to carefully chilling pastry, contributes to the final harmony of textures and flavors. Served with fresh accompaniments and thoughtful sides, it becomes a complete, memorable meal. This dish embodies the warmth of Filipino cooking while elevating it into a refined centerpiece, offering both comfort and sophistication on every plate. It is the kind of recipe that invites sharing, celebration, and appreciation for culinary artistry at home.

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