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Country Lamb Pie
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Serves: 8
Ingredients:
450g/1lb shortcrust pastry
350g/12oz New Zealand Lamb shoulder meat, diced
1 cooking apple, diced (175g/6oz)
1 large onion, chopped
100g/4oz blue cheese, diced
15ml/1 tbsp fresh tarragon
15ml/1 tbsp plain flour
30ml/2 tbsp lamb stock
Salt and freshly ground black pepper
Beaten egg for glaze
Method:
1. Preheat oven to 190°C/375°F/Gas Mark 5.
2. Line the base and sides of a 20cm/8in flan ring with two thirds of the shortcrust pastry.
3. Mix the meat with the flour, apple, onion, blue cheese and tarragon. Season the mixture well then turn it into the lined tin and add the stock.
4. Cover the pie with the remaining pastry, sealing the edges well. Use the pastry trimmings to decorate the top.
5. Brush the pastry with egg glaze then bake the pie for 20 minutes. Reduce the heat to 160°C/325°F/Gas Mark 3 and cook for a further 40-45 minutes or until golden brown.
6. Serve the pie hot or cold.
Hints and Tips:
Use 5ml/1 tsp dried tarragon if fresh is not available.
You can freeze the pie if wish. Store for up to 4 weeks, thaw overnight then serve as required. |
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