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Lamb and Apple Pie















Trans-fat Free


2 pounds lamb stew meat
cut into 1-inch cubes
2 tablespoons margarine
or butter
2 tablespoons olive oil
2 medium onions
6 ounces mushrooms
fresh, quartered
1 ½ cups apple cider
1 tablespoon coriander
1 tablespoon dijon mustard
teaspoon black pepper
8 ounces carrots
1-inch chunks
2 large apples
peeled, cored, sliced
¼ cup all-purpose flour
8 ½ ounces puff pastry
1 each eggs
1 tablespoon light cream (half&half)
or milk


In a Dutch oven cook lamb, half at a time, in margarine and olive oil until 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 until thickened and bubbly.

Transfer to a 12x7x2-inch backing dish.

Roll pastry to a 12x10-inch rectangle.

Cut two 12x¾ 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℉ (200℃) oven for 15 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 26563% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 155mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 54% Vitamin C 5%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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