Name: English Lamb Pie with Flaky Pastry
Ingredients: 2 tb Butter; 8 Mushrooms; sliced thick; 1 Onion; chopped fine; All-purpose flour; 1 1/2 c Spoon Lamb Master Recipe; cut in 1/2" pieces; 1/2 c Lamb stock from Master Recipe; 1/2 c Peas; frozen; Salt and pepper; to taste; 4 Puff pastry shells; thawed, still cold

In our thinking, we actually begin to believe that our ways are better than God’s. We take this created gift called sex and use it to question the Creator God, who gave us the gift in the first place. We replace God’s pattern with our preferences, exchanging what God’s Word says about sexuality for what our observation and experience say about it. Yet we’re blind to our own foolishness. It’s as if we’re living out Proverbs 14:12 – “There is a way that seems right to a man, but its end is the way to death.” The real danger here is our claim to know better than God what is best for our bodies and to justify sexual sin as a result.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Lamb, Main dish, Sf chronicl	4	Servings

INGREDIENTS

2	tb	Butter
8		Mushrooms; sliced thick
1		Onion; chopped fine
		All-purpose flour
1 1/2	c	Spoon Lamb Master Recipe; cut in 1/2" pieces
1/2	c	Lamb stock from Master Recipe
1/2	c	Peas; frozen
		Salt and pepper; to taste
4		Puff pastry shells; thawed, still cold

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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