Lamb and Apple Pie

This comforting Lamb and Apple Pie offers a delightful balance of savory and sweet flavors. The stewing lamb becomes incredibly tender, melding perfectly with crisp apples, carrots, and mushrooms in a rich, Dijon-spiked sauce. Topped with flaky puff pastry, it creates a beautiful golden crust that contrasts with the hearty filling. Ideal for family dinners or cozy autumn gatherings, this dish brings a Mediterranean twist to classic comfort food.

Cooking Method: Baking, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 667.4

Description

This comforting Lamb and Apple Pie offers a delightful balance of savory and sweet flavors. The stewing lamb becomes incredibly tender, melding perfectly with crisp apples, carrots, and mushrooms in a rich, Dijon-spiked sauce. Topped with flaky puff pastry, it creates a beautiful golden crust that contrasts with the hearty filling. Ideal for family dinners or cozy autumn gatherings, this dish brings a Mediterranean twist to classic comfort food.

Ingredients

2 lb Stewing lamb cut into 1-inch cubes
8 oz Carrots, cut into 1-inch chunks
2 tbsp Margarine or butter
2 large Apples, peeled, cored and sliced
2 tbsp Olive oil
2 medium Onions, sliced
1/4 cup All-purpose flour
6 oz Fresh mushrooms, quartered
1/2 package (17 oz) Frozen puff pastry, thawed
1 1/2 cups Apple cider
1 Egg
1 tbsp Ground coriander
1 tbsp Light cream or milk
1 tbsp Dijon-style mustard
1/8 teaspoon Pepper

Directions

1
Preheat oven to 400°F (204°C).
2
In a Dutch oven, heat margarine and olive oil over medium-high heat.
3
Brown the lamb cubes in batches, ensuring they are seared on all sides. Remove and set aside.
4
Return lamb to the pot. Add onions, mushrooms, 1 cup of apple cider, ground coriander, Dijon mustard, and pepper.
5
Cover and simmer for 15 minutes.
6
Add carrots and sliced apples to the pot.
7
Cook uncovered for 20 more minutes until vegetables are tender and liquid has reduced slightly.
8
In a small bowl, stir together flour and remaining 1/2 cup apple cider until smooth.
9
Pour flour mixture into the hot lamb mixture, stirring constantly.
10
Cook and stir until the sauce thickens and becomes bubbly. Remove from heat.
11
Transfer the filling to a 12x7x2-inch baking dish.
12
On a lightly floured surface, roll out the puff pastry into a 12x10-inch rectangle.
13
Cut two 12x3/4-inch strips from the pastry.
14
Place the strips along the long edges of the baking dish, overlapping slightly onto the rim.
15
In a small bowl, whisk together the egg and light cream.
16
Brush the pastry strips with the egg mixture.
17
Cut the remaining pastry to fit the top of the dish and place it over the filling, sealing to the strips.
18
Crimp the edges to seal.
19
Brush the top pastry with the remaining egg mixture.
20
Bake for 15 to 20 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

Allow the pie to rest for 10 minutes before serving to let the filling set slightly.

For a richer flavor, substitute apple cider with a mix of apple cider and lamb stock.

Ensure the puff pastry is fully thawed but still cold before rolling to prevent it from becoming too soft.

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

Use tart apples like Granny Smith for a better balance against the savory lamb.

Keywords: lamb, apple, pie, puff pastry, carrots, mushrooms, dijon, coriander, apple cider, comfort food, mediterranean, hearty, dinner, baking, stew, family meal, autumn, rustic, main dish, flaky crust

Read it online: https://www.chefs-mate.com/recipe/lamb-and-apple-pie/