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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