Lamb And Stilton Pie Recipes
LAMB AND STILTON PIE
Golden pastry is filled with lamb cooked in port and salty Stilton adds an extra delicious dimension.
Provided by English_Rose
Categories Savory Pies
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling, combine the flour, thyme and rosemary together and season with salt and freshly ground black pepper. Toss with the lamb and shake of any excess.
- Melt the butter in large saucepan and fry the lamb for 5 minutes or so, until browned. Remove from the pan and set aide.
- Add the carrot and onion to the pan and cook gently for about 10 minutes, until softened. Add the mushrooms and cook for a further minute.
- Return the lamb to the pan and add the port and lamb stock. Bring to boil and cook for 30 minutes, over a moderate heat.
- Remove from the heat and leave to cool.
- Preheat the oven to 450°F Fold in the cheese and mace.
- Roll half of the pastry out and line a 25cm pie plate; spoon the filling over. Roll the remaining pastry out to form a lid.
- Brush the pastry with beaten egg and bake for 25-30 minutes, until golden. Serve hot, with vegetables as desired.
Nutrition Facts : Calories 756.7, Fat 53.9, SaturatedFat 24.6, Cholesterol 237.1, Sodium 839, Carbohydrate 31.2, Fiber 2.7, Sugar 3.6, Protein 32.4
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