Lamb & Apple Pie Recipe

Lamb & Apple Pie Recipe

Ingredients:

2 pounds of stewing-lamb sliced into 1 inch cubes
1 Tbsp of coriander (ground)
2 Tbsps of olive-oil
2 onions (medium); sliced
2 Tbsps of butter
1 & 1/2 c of cider (apple)
6 ounces of quartered mushrooms (fresh)
1/8 tsp of pepper
1 Tbsp of Dijon mustard
1 Tbsp of milk
1/8 tsp of pepper
2 peeled apples (large); cored & sliced
8 ounces 1-inch carrot chunks
1/4 c of flour (all-purpose)
1 large egg
1/2 of frozen puff pastry pack; thawed

Instructions:

Cook the lamb in Dutch-oven together w/ margarine & oil ’til browned. Add mushrooms, onions, 1 c cider, pepper, mustard & coriander. Have it simmered w/ cover for about 15 mins. Add apples & carrots then cook them for twenty more mins.

Stir the remaining cider & flour together then add this into previous mixture. Stir while cooking ’til bubbly & thickened. Transfer into 12×7x2″ bake dish.
You roll the pastry into 12×10″ rectangles then cut 2 strips (12×3/4-inch). Put every strip along the longer edge of dish.

You combine milk & egg then have this brushed into top part of pastry. Cut the remaining portion of pastry for it to beautifully fit the top part of your dish.
Put atop strips of pastry then crimp the edges. Have it brushed w/ egg mix then bake for about 15 mins at 400 degrees F.

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