2 lb stewing lamb cut into 1-inch
1 cubes
2 tbsp margerine or butter
2 tbsp olive oil
2 medium onions, sliced
6 oz fresh mushrooms, quartered
1 (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
1 sliced
1/4 cup all-purpose flower
1/2 17 oz package frozen puff
1 pastry, thawed
1 egg
1 tbsp light cream or milk
Directions
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.
Servings: 8 servings
Lamb & Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Dutch Oven; Fruit
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We are able to trace the history of written recipes far back into the distant past, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. However, mostly, these ancient records were just primitive hieroglyphic instructions for meal preparation.
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We hope you enjoy this Lamb & Apple Pie recipe.
