Country Lamb Pie

A hearty lunchtime option - ploughman's in a pie! Serve with a pint of Tanglefoot Ale. Serves 4-6.

Method:

Line pie tin or flan ring with two-thirds of the Shortcrust Pastry. Mix the meat with the flour and then with the apple, onion, blue cheese and tarragon. Add salt and pepper, and turn mixture into the lined tin. Add the stock.

Cover the Pie with the remainder of the pastry, brush with egg & decorate as required. Place on a baking tray, glaze and bake at 190oC (375F) for 20 minutes. Reduce heat to 160oC (325F) and cook for a further 40-45 minutes.

Ingredients:

1lb Diced Dorset Shoulder of Lamb
4 oz Dorset Bramley Apple
4 oz Blue Stour Cheese
4 oz Chopped Onions
1 Tspn of Dried Tarragon
1 Tblspn Plain Flour
2 Tblspns of Lamb Stock
Salt & Pepper to Taste
1 egg, beaten
1lb Shortcrust Pastry (Ready made is fine)

Recipe provided by:
Recipe provided by Martin Aldridge, Bridport Gourmet Pies, Bridport.

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