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-> [Apple, Fruits, Lamb & Mutton, Tarts & Pies] -> [Lamb and apple pie Recipe] |
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Lamb and apple pie
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| Artist: |
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| Categories: |
Apple, Fruits, Lamb & Mutton, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Stewing lamb cut into 1-inch | | | Cubes | | 2
| tbsp | Margerine or butter | | 2
| tbsp | Olive oil | | 2
| med | Onions, sliced | | 6
| oz | Fresh mushrooms, quartered | | | (2 cups) | | 1 1/2
| cup | Apple cider | | 1
| tbsp | Ground coriander | | 1
| tbsp | Dijon-style mustard | | 1/8
| tsp | Pepper | | 8
| oz | Carrots, 1-inch chunks | | 2
| large | Apples, peeled, cored and | | | Sliced | | 1/4
| cup | All-purpose flower | | 1/2
| | 17 oz package frozen puff | | | Pastry, thawed | | 1
| | Egg | | 1
| tbsp | Light cream or milk |
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Procedures:
| 1 | In a dutch oven cook lamb, half at a time, in margarine and olive oil till brown. | | 2 | Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper. | | 3 | Simmer, covered for 15 minutes. | | 4 | Add carrots and apples. | | 5 | Cook for 20 minutes more. | | 6 | Stir together the flour and remaining apple cier. | | 7 | Add to the hot mixture. | | 8 | Cook and stir till thickened and bubbly. | | 9 | Transfer to a 12x7x2-inch backing dish. | | 10 | Roll pastry to a 12x10-inch rectangle. | | 11 | Cut two 12x?inch strips. | | 12 | Place each strip on long edges of baking dish. | | 13 | Combine egg and light cream. | | 14 | Brush tops of strips with egg mixture; cut remaining pastry to fit top of dish. | | 15 | Place atop pastry strips; crimp edges. | | 16 | Brush pastry with egg mixture. | | 17 | Bake in a 400°F oven for 15 minutes |
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