Gluten Free Lamb and Apple Pot Pie
- 49 ozs Lamb neck (cubed)
- 2 Tbsps gluten-free all purpose flour
- 2 Tbsps vegetable oil (more if needed)
- 2 Leeks (cut into rings)
- 1 onion (roughly chopped)
- 1 large Apple
- 2 sprigs thyme
- 2 bay leaves
- 2 cups lamb stock
- 9 ozs gluten-free puff pastry
- 1 egg (beaten)
- 1 Tbsp milk
Toss the lamb with the flour, salt and pepper.
Heat half the oil in a in a frying-pan and brown half the lamb on all sides. Remove from the pan and put into a 1 litre | 4 1/2 cup flameproof casserole.
Repeat with the remaining oil and lamb.
Add the leeks and onions to the frying pan, adding more oil if needed. Cook over a medium heat until the onion is golden. Add to the lamb.
Peel and core the apple and cut into slices. Add to the lamb with the thyme, bay leaves and stock. Bring to a boil. Season to taste with salt and pepper.
Simmer, uncovered, for 30 minutes, until thickened. Set aside to cool completely.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Roll out the pastry between 2 sheets of non-stick baking paper, large enough to cover the pie. Cut off strips to fit around the rim of the dish.
Mix together the egg and milk.
Brush the rim of the dish with the egg mixture and press the pastry strips on to it. Brush the strips on the rim with more egg mixture.
Place the pastry on top of the pie dish and press all the way round the edge. Trim off the excess. Crimp the edges of the pie.
Cut out strips from the pastry trimmings.
Brush the egg mixture over the top of the pie and attach the pastry strips. Brush again with the egg mixture.
Cut 2-3 slits in the top and bake for about 25 minutes until the filling is piping hot and the pastry is golden.