Lamb & apple pie
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Lamb & apple pie
  Lamb    Apple    Pie  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53902. Report a problem with this recipe.
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      Title: Lamb & apple pie
 Categories: Lamb, Fruits
      Yield: 8 Servings
 
      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 milk
 
  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.
 




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Recipe ID 53902 (Apr 03, 2005)

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