250 g cooked lamb, finely chopped
250 g cooked ham, finely chopped
1 large cooking apple peeled chopped and diced
1 large onion chopped
salt and freshly ground black pepper
1 tsp chopped rosemary
200 ml chicken stock
200 ml cider
212 g packet frozen pastry, thawed
beaten egg
250 g cooked ham, finely chopped
1 large cooking apple peeled chopped and diced
1 large onion chopped
salt and freshly ground black pepper
1 tsp chopped rosemary
200 ml chicken stock
200 ml cider
212 g packet frozen pastry, thawed
beaten egg
method
1. Place the lamb, ham, apple and onion in an 900 ml pie dish and mix well, sprinkling with salt and pepper to taste and the rosemary. Pour over the stock and cider.
2. Roll out the pastry on a lightly floured board to a round slightly larger than the dish.
3. Cut off a 2.5 cm strip all round, dampen and place along the edge of the dish.
4. Dampen the pastry strip and put the pastry lid in position.
5. Knock up and flute the edges of the pastry.
6. Cut a slit in the top and decorate with pastry leaves cut from any trimmings.
7. Brush with beaten egg and bake in a preheated moderately hot oven, 190°C (375°F) Gas Mark 5 for 35 minutes or until the pastry is cooked and golden.
2. Roll out the pastry on a lightly floured board to a round slightly larger than the dish.
3. Cut off a 2.5 cm strip all round, dampen and place along the edge of the dish.
4. Dampen the pastry strip and put the pastry lid in position.
5. Knock up and flute the edges of the pastry.
6. Cut a slit in the top and decorate with pastry leaves cut from any trimmings.
7. Brush with beaten egg and bake in a preheated moderately hot oven, 190°C (375°F) Gas Mark 5 for 35 minutes or until the pastry is cooked and golden.
serving amount
serves 4 - 6
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