Lamb and Apple Pie Recipe
By James Maddock
I tried this recipe recently and I enjoyed it so much that I thought I would share it with you all. I've never had apple and lamb together before but it really does work well. I believe this recipe is based on an ancient one prepared by farmers' wives using newly docked lambs' tails! I'm not suggesting you use tail though! I used diced lamb but it would be a great way to use up leftover cooked lamb from a leg or shoulder. I baked the pie in an enamel pie dish measuring 7 inches wide by 9 inches long and just had a pastry top rather than a totally pastry-lined pie. It served two people nicely.
- 8oz cooked lamb
- 8oz butter for the pastry
- 8oz flour for the pastry
- 1 large cooking apple, peeled and cut into bitesize pieces
- 1/4 pint lamb stock
- 2 tablespoons parsley
- salt and pepper to season
- The first thing you need to do is make the pastry. You can make your own (see puff pastry recipe). Alternatively you can buy frozen ready-to-use puff pastry. The amount of pastry you need will depend on the size of pie dish you choose and whether you decide to line the whole dish with pastry or do as I did and just make a lid. Also it depends on how much leftover lamb you have available.
- When your pastry is ready to use, roll out the pastry on a floured surface to a thickness of about 1/4 inch (see picture 1). Set aside a piece to make the lid later (see picture 8)
- As shown in picture 2, cut strips of pastry to line the edge of the pie dish. This gives the lid something to stick onto.
- When you have cut and placed a pastry strip on all four sides of the pie dish, press the strips together using a knife (see picture 3).
- You can now start putting the filling in the pie. Put half of your lamb in the bottom of the pie dish as shown in picture 4.
- The rest of the filling is added in this sequence: half of the apple; half of the parsley; the rest of the lamb; the rest of the apple; the rest of the parsley. Season with salt and pepper.
- Hopefully you have a pie resembling or surpassing picture 5!
- Add the lamb stock (see picture 6). Basically you want enough stock to fill the gaps but not too much that it will boil over.
- Brush the pastry sides with a little water (see picture 7) in preparation for putting on the lid.
- Place the lid over the pie dish (see picture 8) and trim the excess pastry (see picture 9) using a knife.
- To make a good seal, press down with a fork around the edge (see picture 10). This also adds to the look of the pie.
- Finally make a little steam hole in the lid and brush the top of the whole pie with milk (see picture 11). This will gie it a nice golden-brown colour.
- Bake in the oven for about 40 minutes at 190 degrees C. Times will vary depending on the size of the pie and your oven. Enjoy!
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: Serves 2