Lamb, peach and ginger pie

It’s a dish I’ve cooked before, and it always works.  I sear the pieces of lamb in a pan on the stove top.  It goes into the pie dish with a peach chopped up into about half inch pieces.  I add a level spoon of ginger to the gravy granules, using a light gravy intended for chicken rather than a dark beefy one.  In goes the gravy, then I just top it out with puff pastry rolled into a thin rectangle.  I brush with egg yolk before giving it half an hour in a 170 fan oven.  The flavours go well together.

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