Lamb & Apple Pie

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Servings: 8 Difficulty: Advanced
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A hearty Mediterranean-style savory pie with tender lamb, sweet apples, and flaky puff pastry.
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Lamb & Apple Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 667.4

Description

This comforting Lamb and Apple Pie offers a perfect balance of savory and sweet flavors, inspired by Mediterranean cuisine. Tender chunks of stewing lamb are slow-cooked with onions, mushrooms, and fresh apples in a rich cider reduction. The dish is topped with golden, flaky puff pastry, creating a beautiful contrast in textures. It is an ideal main course for cozy family dinners or weekend gatherings.

Ingredients

Directions

  1. Preheat the oven to 400F (200C).
  2. In a large Dutch oven or heavy-based pot, melt the margarine (or butter) with the olive oil over medium-high heat.
  3. Brown the lamb cubes in batches, ensuring not to overcrowd the pan, until seared on all sides. Remove lamb and set aside.
  4. In the same pot, add the sliced onions and quartered mushrooms. Saut for about 5 minutes until softened.
  5. Return the browned lamb to the pot. Add 1 cup of apple cider, ground coriander, Dijon mustard, and pepper.
  6. Cover the pot and simmer on low heat for 15 minutes.
  7. Add the carrot chunks and sliced apples to the pot. Continue cooking covered for another 20 minutes until vegetables are tender.
  8. In a small bowl, whisk together the flour and the remaining 1/2 cup of apple cider until smooth.
  9. Stir the flour mixture into the hot lamb mixture. Cook and stir continuously until the sauce thickens and becomes bubbly.
  10. Transfer the filling to a 12x7x2-inch baking dish.
  11. On a lightly floured surface, roll out the thawed puff pastry into a 12x10-inch rectangle.
  12. Cut two strips from the pastry, each measuring 12 inches by 3/4 inch wide.
  13. Place one strip along each long edge of the baking dish to create a border.
  14. In a small bowl, beat the egg with the light cream (or milk) to create an egg wash.
  15. Brush the pastry strips with the egg wash.
  16. Cut the remaining pastry to fit the top of the dish, creating a lid.
  17. Place the pastry lid on top of the strips and crimp the edges to seal.
  18. Brush the top of the pastry with the remaining egg wash.
  19. Bake in the preheated oven for 15 minutes, or until the pastry is golden brown and puffed.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 667.4kcal
% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the lamb is cut into uniform 1-inch cubes for even cooking.

Use a tart apple variety like Granny Smith for a better balance of sweet and savory flavors.

If the puff pastry begins to brown too quickly, tent the dish loosely with aluminum foil.

This pie can be served immediately or allowed to rest for 5-10 minutes before serving to let the filling set.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain pastry crispiness.

Keywords: lamb pie, apple pie, mediterranean, stewing lamb, puff pastry, apple cider, comfort food, dinner recipe, meat pie, vegetable pie, family dinner, flaky crust, savory pie, baking, simmering, main course, fall recipe, winter meal, hearty dish
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