Lamb and Apple Pie
Source of Recipe
the web
List of Ingredients
2 lb Stewing lamb cut into 1-inch
Cubes
2 tb Margerine or butter
2 tb Olive oil
2 md Onions, sliced
6 oz Fresh mushrooms, quartered
(2 cups)
1 1/2 c Apple cider
1 tb Ground coriander
1 tb Dijon-style mustard
1/8 ts Pepper
8 oz Carrots, 1-inch chunks
2 lg Apples, peeled, cored and
Sliced
1/4 c All-purpose flower
1/2 17 oz package frozen puff
Pastry, thawed
1 Egg
1 tb Light cream or milkRecipe
In a Dutch oven cook lamb, half at a time, in margarine
and olive oil till brown. Add the onions, mushrooms, 1
cup of the apple cider, coriander, mustard, and pepper.
Simmer, covered for 15 minutes. Add carrots and apples.
Cook for 20 minutes more.
Stir together the flour and remaining apple cier. Add
to the hot mixture. cook and stir till thickened and
bubbly. Transfer to a 12x7x2-inch backing dish.
Roll pastry to a 12x10-inch rectangle. Cut two 12x3/4
inch strips. Place each strip on long edges of baking
dish. Combine egg and light cream. Brush tops of
strips with egg mixture; cut remaining pastry to fit top
of dish. Place atop pastry strips; crimp edges. Brush
pastry with egg mixture.
Bake in a 400 F oven for 15 minutes.
Serves 8.
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