Lamb & Apple Pie Recipe

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Lamb & Apple Pie Ingredients

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

A Recipe for
Lamb & Apple Pie

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This Recipe for Lamb & Apple Pie is one of thousands in the Recipes-to-go Fruit Cookbook.

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Lamb & Apple Pie Recipe
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This is a recipe for Lamb & Apple Pie from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Lamb & Apple Pie

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Lamb & Apple Pie 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.

Serves: 8

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Lamb & Apple Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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