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Cotswolds Squab Pie HT MC English 105mins
Serves
4
Hot
Lamb
Meat Fruit Vegetables Main Course
Ingredients:
675g/1 ½ lb Lamb Neck Fillets
1 large Cooking Apple, peeled and
450g/1lb Onions, thinly sliced
¼ teasp Ground Allspice
¼
teasp Grated Nutmeg
150ml/5fl.oz. Stock
Salt and Black Pepper
Beaten egg to glaze 350g/12oz Shortcrust Pastry
Instructions
1.
Preheat the oven to 200C, 400F, Gas mark 6.
2. Place half the lamb in a 900ml/1½ pint pie dish then cover evenly with half the apples and onions.
3. Sprinkle over the allspice, nutmeg, salt and pepper, then repeat the layers and pour over the stock.
4. On a floured surface, roll out the pastry and use some of it to line the top lip of the pie dish. Brush with beaten egg and then use the remaining rolled out pastry to top the pie, making sure that the lid is firmly secured to the pastry on the lip of the dish. Trim away any excess pastry and flute the edges with your fingers or decorate with the back of a fork.
5.
Use any excess pastry trimmings to make decorations and decorate the top, then
6.
Bake in the oven for 20 minutes then reduce the temperature to 180C, 350F, Gas More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More English Recipes
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