Lamb and Apricot Pie
by The Earl of Bradford

 
lamb and apricot pie
                 
Serves 4/6
3lbs diced lamb
2fl oz vegetable oil
1½ lbs diced onions
4oz plain flour
3 dessert spoons tomato puree
½ pt lamb stock
500gm tin apricot halves
2 dessert spoon mint sauce
Pinch of salt and pepper		 This is a speciality from Porters English Restaurant, as originally invented by myself over 23 years ago, and now seen on menus all over Britain as a traditional English pie!

Pastry - Short crust or Puff

Filling - Method of preparation
1.  Pour the oil into a large pan and place on a high heat.

2.  Fry the diced lamb until the meat is sealed.
3.  Reduce the heat and add the onions, salt and pepper.  Cook until the onions have become transparent.
4.  Add the flour and tomato puree; allow to cook for four to five minutes.
5.  Add the stock and bring to simmering point, cook until the meat is tender.  The longer the better.
6.  Drain and add the apricots and mint sauce, adjust seasoning as required.
7.  Transfer to a pie dish and cover with either short crust or puff pasty, trimming off any excess and pinching the edges so that it adheres to the dish.  Lightly brush with egg wash.
8.  Make half a dozen or so small incisions in the pastry and place in a moderate oven, 180ºC, and cook until golden brown.
9.  Serve with seasonal vegetables.
The recipe above is a specialty from Porters English Restaurant, the recipe was originally invented by the Earl of Bradford for his restaurant over 23 years ago, and is now seen on menus all over Britain as a traditional English pie!

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