Friday, May 7, 2010

Lamb Pies

This recipe is a adapted from a Randall's Ordinary Recipe. Established in 1685, Randall's Ordinary is a Landmark Inn and Restaurant in Connecticut. I found an interesting timeline about it - click here. It was originally part of the under ground railroad. It's historic underpinnings and culinary traditions of colonial history was the reason SP and I were drawn there as the sight for our wedding rehearsal dinner and our first honeymoon night in their "silo suite".
This time when I used the recipe I had tons of left over ham from Easter that I needed to do something with. In the past, we have made this recipe into small pasty or samosa shaped pies as appetizers for parties. The stuffing for the pies can also be eaten on it's own.

Dice together:
1 pound lamb
1 pound cooked potatoes
1/4 cup onion
1/4 cup parsley
1 Tablespoon thyme
1/3 cup chopped walnut
1/3 cup raisins
1/3 cup - to 1 cup - chopped apples
salt and pepper to taste
optional - chopped dried cranberries


  1. Combine and moisten with a little chicken stock and cider.

2. Use this wonderful combination as a filling for pies or small pastries.

3. Brush crust with egg white and cook for 1/2 hour at 350.

4. Enjoy!

** for crusts - there are several on this blog, but a store bought works. For the small pastry like bundles, SP noted that he likes to use the "Deluxe Butter Flaky Pastry Dough" from the Joy of cooking, p. 862.

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