Recipe

Lamb And Apricot Pie Recipe

	Andrewbowley / All my dishes 1 year, 7 months ago Originally invented by The Earl of Bradford. Prep:20m Cook:20m Servings:4	Andrewbowle
	pie lamb apricot mint pastry

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Ingredients

3lbs diced lamb

2fl oz vegetable oil

1½ lbs diced onions

4oz plain flour

3 dessert spoons tomato puree

½ pt lamb stock

500g tinned apricot halves

2 dessert spoon mint sauce

Pinch of salt and pepper

Directions

Pour the oil into a large pan and place on a high heat.

Fry the diced lamb until the meat is sealed.

Reduce the heat and add the onions, salt and pepper. Cook until the onions have become transparent.

Add the flour and tomato puree; allow to cook for four to five minutes.

Add the stock and bring to simmering point, cook until the meat is tender. The longer the better.

Drain and add the apricots and mint sauce, adjust seasoning as required.

Transfer to a pie dish and cover with either short crust or puff pasty, trimming off any excess and pinching the edges so that it adheres to the dish. Lightly brush with egg wash.

Make half a dozen or so small incisions in the pastry and place in a moderate oven, 180ºC, and cook until golden brown.

Serve with seasonal vegetables.

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