150 g (6 oz) shortcrust pastry
1 lb (450 g) shoulder of mutton
1/2 teaspoon pepper
1 lb (450 g) apples
1 lb (450 g) onions
1 teaspoon each of salt and sugar
1 lb (450 g) shoulder of mutton
1/2 teaspoon pepper
1 lb (450 g) apples
1 lb (450 g) onions
1 teaspoon each of salt and sugar
method
1. Cut the mutton into neat pieces, removing as much fat as possible. Stew for 45 minutes until tender.
2. Slice the onions and scald them by dropping into a pan of boiling water. Drain and put aside.
3. Peel, core and slice the apples.
4. Place a layer of onion and apple in the bottom of a deep pie dish, sprinkle with salt, pepper and sugar.
5. Add a layer of meat and season.
6. Continue with alternating layers of apples, onion and mutton. Finish with a layer of apple.
7. Roll out the pastry and cover the pie. Decorate and glaze.
8. Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 30 minutes or until the pastry is golden brown.
2. Slice the onions and scald them by dropping into a pan of boiling water. Drain and put aside.
3. Peel, core and slice the apples.
4. Place a layer of onion and apple in the bottom of a deep pie dish, sprinkle with salt, pepper and sugar.
5. Add a layer of meat and season.
6. Continue with alternating layers of apples, onion and mutton. Finish with a layer of apple.
7. Roll out the pastry and cover the pie. Decorate and glaze.
8. Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 30 minutes or until the pastry is golden brown.
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