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Grove Ferry Pie




Source of Recipe


the web


List of Ingredients




For the pastry:
500g plain flour
125g lard
125g butter
5g finely chopped rosemary
approx 50ml cold water
½ tsp salt

For the filling:

1 kilo boneless should of Romney lamb
700g cox's organge pippin apples
400g onions
500g swede
100g brown sugar
125ml kent stout
25g sorrel
salt and pepper to season



Recipe



Pastry:
Sieve the salt and flour together. Add the rosemary and fat. Rub the fat into the flour to a sandy texture then add approximately 50ml cold water. Mix to a fairly soft dough. Wrap in cling film and chill in the fridge for 2 hours
Filling:
Cut the lamb shoulder into 2cm chunks, trimming off any excess fat. Wash and peel the swede and also prepare in 2cm pieces. Peel the onion and chop into thick slices. Chop the sorrel coarsely. Take the washed unpeeled apples and cut into quarters, carefully removing the centre core, then slice fairly thickly
In a pie dish layer cubes of swede then chunks of lamb sprinkled with chopped sorrel and seasoning on top, arrange a layer of apples and onions over the meat and sprinkle with ½ dessert spoon of brown sugar. Repeat the layers to use all these ingredients, then saturate the contents with the Kent stout

Now take the pastry, roll it to a 3mm thickness and cover the dish. Decorate with four pastry leaves then brush with an egg. Allow to rest for 20 minutes before placing in the middle of the pre-heated oven set at 170C and cook for 1½ hours

Wrap a serviette around the dish to serve directly from it. To complement this Kent dish serve with locally produced new minted potatoes and roasted vegetables