Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping

3.9 19 avaliações

Preparação 30min

Total 2h 40min

6 portions

Ingredientes

boneless lamb leg cut into pieces (4 cm)
1500 g
brown onion (approx. 150 g), cut into halves
1
celery stalks trimmed and cut into thirds
3
olive oil
20 g
water
450 g
Chicken stock paste (see Tips)
2 tsp
ground black pepper
1 tsp
cinnamon quill
1
fresh dill leaves only
8 sprigs
plain flour
2 tbsp
freshly squeezed lemon juice (approx. 2 lemons)
80 g
egg yolks
2
fresh silverbeet (2 bunches), trimmed and cut into pieces
340 g
marinated artichoke hearts drained and cut into quarters (optional)
400 g
butter cut into pieces
100 g
filo pastry
8 sheets

Dificuldade

médio

Nutrição por 1 portion

Sódio 620.7 mg

Proteína 59.8 g

Energia 3298.3 kJ / 785.3 kcal

Gordura 51.1 g

Fibra 9.4 g

Gordura saturada 22 g

Hidratos de carbono 18.6 g

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Também apresentado em

Hearty casseroles and bakes 10 Receitas
Austrália e Nova Zelândia

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