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Lample Pie

Pastries - Savoury Double Crust Pies

A lamb and apple pie.

Sheep-meat and apple as a pie filling is well-known at least since the 18th Century, usually as "Squab Pie", but the name 'Lample' seems to be very modern. We find the name in no early cookbook and it does not appear in dialect glossaries - but "Lample" is known (thanks to our correspondent Jane Murray) at least since the Readers Digest book, ‘The Cookery Year' published in 1973. (p153). We find no evidence at all for any connection with Lammas Day, which would be too late in the year for lamb, and too early for apples.

The original source of this receipt isn't known. Can you help? Reproduced from the Parish Magazine of St Oswald’s, Worleston and St David’s, Wettenhall, August 2013

A traditional lamb pie made often eaten on Lammas Day - the 1st August.
8 oz/225g shortcrust pastry
1 oz/25g dripping
1 lb/450g lean lamb, cut into small cubes   and dried on kitchen paper
half a nutmeg - grated
1 teaspoon rosemary
salt and pepper
1/4 pint/150 ml brown stock
8 oz/225g cooking apples, peeled, cored and sliced
beaten egg to glaze

Oven: 200C/400F/Gas 6

* Roll out two thirds of the pastry and line a pie plate.
* Melt dripping in a frying pan and fry lamb until brown on all sides.
* Add nutmeg, rosemary and seasoning and stir in stock.
* Cook for 15-20 minutes. Leave to cool then drain.
* Put into the lined pie dish layers of the apple and the drained meat.
* Roll out remaining pastry to make lid to press on to the pie.
* Glaze with beaten egg.
* Bake for 25-30 minutes until golden brown.
Use any stock left over from cooking the meat to enrich the gravy

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