Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping

4.0 20 ratings

Prep. 30 min

Total 2 h 40 min

6 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 620.7 mg

Protein 59.8 g

Calories 3298.3 kJ / 785.3 kcal

Fat 51.1 g

Fibre 9.4 g

Saturated Fat 22 g

Carbohydrates 18.6 g

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