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How To make Lamb and Apple Pie
2 lb Stewing lamb cut into 1-inch
Cubes 2 tb Margerine or butter
2 tb Olive oil
2 md Onions, sliced
6 oz Fresh mushrooms, quartered
(2 cups) 1 1/2 c Apple cider
1 tb Ground coriander
1 tb Dijon-style mustard
1/8 ts Pepper
8 oz Carrots, 1-inch chunks
2 lg Apples, peeled, cored and
Sliced 1/4 c All-purpose flower
1/2 17 oz package frozen puff
Pastry, thawed 1 Egg
1 tb Light cream or milk
In a Dutch oven cook lamb, half at a time, in margarine and olive oil till brown. Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add carrots and apples. Cook for 20 minutes more. Stir together the flour and remaining apple cier. Add to the hot mixture. cook and stir till thickened and bubbly. Transfer to a 12x7x2-inch backing dish. Roll pastry to a 12x10-inch rectangle. Cut two 12x3/4 inch strips. Place each strip on long edges of baking dish. Combine egg and light cream. Brush tops of strips with egg mixture; cut remaining pastry to fit top of dish. Place atop pastry strips; crimp edges. Brush pastry with egg mixture. Bake in a 400 F oven for 15 minutes.
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How To Make Apple Pie - Quick & Easy Apple Pie Recipe #applepie #mrmakeithappen
I have a confession.... I used to dislike Apple Pie. I ran into 1 too many boring, undercooked, slices and I just started to avoid it lol. BUT, this recipe changed that for me! I hope you enjoy! #MakeItHappen
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4-6 Honey Crisp Apples (peeled)
1 tbsp lemon juice
2 tbsp flour
1 tsp vanilla extract
1/4 cup melted butter
cinnamon
1 oz Grand Marnier (optional)
pinch of salt
Pie Topping:
1 Cup Flour
1 Cup Oats
1 Cup Brown Sugar
1 tsp baking powder
cinnamon sugar
pinch of salt
10-12 tbsps cold cubed butter
Directions:
Preheat oven to 375 degrees. Peel and slice apples evenly (thin slices). Make your pie filling mixture by whisking together all ingredients (not including the topping ingredients) before tossing the apples in it. Taste as you go and adjust based on your sweetness preference. Once the filling tastes like you want it to, toss your apples in it until they are evenly coated. Set that aside and make your topping. Mix together all ingredients except the cold butter (save that until the end). Once well combined, add in cold butter and mix until the butter absorbs into the mixture as seen in the video. Next, fill your store bought pie shell with apple pie filling and top with your topping mixture. Bake at 375 for 45-60 minutes or until the pie is golden brown. Allow the pie to cool for 2-4 hours or overnight. Enjoy!
Perfect Shepherd's/Cottage Pie That Anyone Can Make
So to me, homemade shepherds pie is technically a casserole rather than a pie but that’s beside the point. Now, this is technically a cottage pie rather than a shepherd's pie since we're using beef here. Should you want it traditional you'll just use ground lamb in place of the beef.
Recipe:
Meat Grinder For Stand Mixer:
Casserole Dish I used:
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4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?
Check out the level 3 recipe on the ICE blog:
Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz
Follow the Institute of Culinary Education here! @iceculinary
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Mary's Mince Pies with a Twist | Mary Berry's Absolute Favourites
It's December, so you know what that means... mince pies! Whether you're in the festive spirit or in need of a comfort food, Mary's mincemeat and orange tarts will really hit the spot.
Mary Berry's Absolute Favourites Season 1 Episode 8.
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How to Make dish Magazine's Pulled Lamb, Rosemary and Cheese Pie with Sarah Tuck
This pie is super easy to make, and totally indulgent. If using left-over roast lamb you will need three cups per pie.
Find the full recipe here:
Slow-Cooked Lamb Shank Pie
With melt-in-your-mouth lamb and crisp, buttery pastry, this 5-ingredient lamb shank pie (RECIPE BELOW) ticks all the boxes. Simply brown the lamb shanks and add some flavourings, then pop in the oven for a few hours to cook. Shred the meat and cover with a sheet of pastry, then return to the oven until golden. Now, tuck into mouth-watering pie perfection.
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Slow-Cooked Lamb Shank Pie
Serves 6 Prep 15 mins (+ 30 mins cooling time) Cooking 3¼ hours
6 Coles Australian Lamb Shanks
1½ tbs rosemary leaves
1 cup (250ml) red wine
2 x 410g cans diced tomatoes with onion and garlic
1½ sheets frozen puff pastry, thawed
1. Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb.
2. Chop 1 tbs of the rosemary. Reserve remaining rosemary. Return the lamb to the pan and pour over the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. Add the tomato and chopped rosemary and bring to a simmer. Remove from heat. Cover the pan tightly with foil and bake, turning the lamb occasionally, for 2 hours or until the lamb is falling off the bone. Uncover and bake for a further 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
3. Increase oven to 200°C. Remove the bones from the lamb. Use 2 forks to coarsely shred the meat and stir into the sauce in the pan. Season. Cover the pan with 1 sheet of puff pastry, allowing the corners to overhang slightly. Use a small sharp knife to make slits in the centre of the pastry. Cut the remaining pastry into leaf shapes. Arrange on top of the pie. Sprinkle with the reserved rosemary. Season with salt. Bake for 20-25 mins or until the pastry is puffed and golden.