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This month at Carolina HeartStrings we are doing international recipes. And what better way to start than for me to do a traditional recipe from my mother’s home county in England! For those of you have difficulty finding ground lamb, you could probably substitute ground pork.
Line a greased deep dish 9” pie dish with a round of pie crust dough.
Spread the ground lamb evenly in the pie dish. Sprinkle the seasonings over the lamb.
Arrange the apple slices over the lamb. Top with a round of pie crust dough. Moisten the edges with milk and press the top and bottom together. Brush remaining milk on the top of the pie.
Bake at 400ºF for 20 minutes and then at 350ºF for 45 minutes.
(Recipe adapted from The Dairy Book of British Food’s recipe for Gloucestershire Squab Pie.)
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