Web site design by SJRSolutions

Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Country Lamb Pie

400g lamb shoulder diced

450g shortcrust pastry

1 large onion chopped

1 cooking apple diced.

100g blue cheese, diced

5g fresh tarragon

10g plain flour

30ml lamb stock

Salt and freshly ground black pepper

Beaten egg for glaze


1) Preheat oven to 190°C / gas mark 5.


2) Line the base and sides of a 20cm flan ring with two thirds of the short crust pastry.

 

3) Mix the meat with the flour, apple, onion, blue cheese and tarragon. Season the mixture well then turn it into the lined tin and add the stock.

 

4) Cover the pie with the remaining pastry, sealing the edges well. Use the pastry trimmings to decorate the top.

 

5) Brush the pastry with egg glaze then bake the pie for 20 mins. Reduce the heat to 160°C / gas mark 3 and cook for a further 40 to 45 mins or until golden brown. Serve the pie hot or cold.