Lamb picnic pie
- 225g Strips of lean Lamb
- 100g lean Back Bacon
- 1 Onion (peeled grated or chopped finely)
- 1 x 200g can of Apricot halves
- 150ml lamb stock
- 1 carrot
- Egg glaze
- 2 tsps powdered gelatine
- Shortcrust Pastry case
- Combine lamb, bacon and onion and season well.
- Put half the meat into pastry case then arrange apricot halves over the meat and then cover with rest of the meat.
- Spoon over 4 tablespoon of stock.
- Cover pie, make a hole approx. 10p size glaze and cook for 45 – 50 mins.
- Dissolve gelatine into the remaining stock and season well.
- As pie cools pour stock into hole leave to set. Serve pie cold.
