INGREDIENTS

INSTRUCTIONS

THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
Preheat oven to 400F. In havy skillet, heat butter and simmer
mushrooms and onion until softened and golden, 6-7 minutes. Blend in  1
teaspoon flour and cook mixture for 1 minute, stirring. Add lamb,  lamb
stock and peas, and season to taste with salt and pepper. Remove  from
heat.  On lightly floured surface, roll out one patty shell thinly,
elongating it as much as possible. Cut into 2-inch wide strips and
press around the rim of a 9-inch pie dish, securing under the rim and
joining ends of strips together by pressing. (This provides a base so
that the puff pastry crust can rise evenly.) (Optional: cut trimmings
into decorative shapes to top the pastry shell.)  Stack other three
patty shells on top of each other, dust with a  little flour, and roll
into a 10-inch disk.  Fill pie dish with lamb mixture. Brush pastry rim
with a little water  and cover pie with pastry dough, pressing down
gently to secure.  (Pastry will shrink a little as it bakes.) Cut a
small hole in the  center for steam to escape. (Optional: place
decorative pastry bits  around steam vent.)  Bake for 20 minutes, until
pastry is golden brown and well-risen.  NOTES : Serve with steamed
carrot slices (or baby ones) tossed with a  little butter, fresh grated
ginger, and orange rind. Recipe by: SF  Chronicle; Oct. 25, 1995 -
WEEKEND COOK  Posted to MC-Recipe Digest V1 #981 by Judi Moseley
<judi@moseleygroup.com> on Jan 4, 1998

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