Lamb 'picnic' Pie

Following on from our article on the special qualities of the meat from Dartmoor Farmers, here is a delicious recipe to try.  

• 225g Strips of lean Lamb
• 100g lean Back Bacon
• 1 Onion (peeled, grated or chopped finely)
• 1 x 200g can of Apricot halves (drained)
• 150ml lamb stock
• 1 carrot
• Egg for glazing
• 2 tsps powdered gelatine
• Pack of Shortcrust Pastry or puff pastry

Method

Combine lamb, bacon and onion and season well.

If using shortcrust pastry (for a cold pie) - line your pie dish with half the pastry (leave unlined for puff pastry and if eating hot)

Put half the meat into pastry case then arrange apricot halves over the meat and then cover with the rest of the meat.

Spoon over 4 tablespoon of stock.

Cover pie with more pastry leaving a hole approx. 10p size.

Glaze with egg wash and cook for 45 – 50 mins at 180*

This pie can be eaten both hot or cold.  If eating cold you will need to dissolve the gelatine into the remaining stock and season well.

As the pie cools pour the stock into the hole and leave to set.  Serve pie cold with new potatoes and salad.