Country lamb pie

Spring lamb and blue cheese melt together to fill this pie made for sharing.
  • 450g shortcrust pastry
  • 350g New Zealand lamb shoulder meat, diced
  • 1 cooking apple, diced (175g)
  • 1 large onion, chopped
  • 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 shortcrust 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.

Hints & Tips: Use one teaspoon of dried tarragon if fresh is not available. You can freeze the pie if wish. Store for up to four weeks, thaw overnight then serve as required.

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