Lamb & Apple Pie Recipe




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

 

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons



This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.

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Lamb & Apple Pie

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Robert Orben






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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