Busters Recipes

Lample Pie:

Ingredients:
2     Cups fine-chopped 'cooked' Lamb
--    Salt and fresh-ground black pepper, to taste
1     teaspoon dried rosemary
1     teaspoon dried sage leaves, crumbled
1 1/2 Cups fine-chopped 'cooked' ham
2     Medium cooking apples (8-ounces) such as Granny
      Smith, peeled, cored, and diced
1     Large onion, thinly sliced
1 1/4 Cups chicken broth
1     Tablespoon tomato paste
1     Refrigerated Pie Crust, Pillsbury Ready Rolled
      works great.
1     Large egg, slightly beaten

Directions:
Preheat the oven to 450 degrees (F).
Butter an 8-inch pie plate.

Layer half the chopped lamb i the pie plate and
sprinkle with some of the slat, pepper, rosemary,
and sage.
Repeat layering with half the Ham, half the apples,
and half the onions and sprinkling each layer.
Repeat so you have about two layers of each.
Whisk together the chicken browth and tomato paste and
pour over the ingredients in the pie plate.

Roll out the pastry 1 inch larger than the top of the
plate and lay over the plate.
Sealing the edges frimly ot the plate.
Cut an air vent in the center of the pastry for steam
to escape.
Brush the top with the beaten egg.

Bake in the center of the oven 10 minutes.
Reduce heat to 350 degrees (F) and bake another 25
minutes or untile the crust is lightly browned and
the filling bubbles.
Let cool for a few minutes before serving.