Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping

4.0 20 évaluations

Prép. 30min

Total 2h 40min

6 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 620.7 mg

Protides 59.8 g

Calories 3298.3 kJ / 785.3 kcal

Lipides 51.1 g

Fibre 9.4 g

Graisses saturées 22 g

Glucides 18.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Hearty casseroles and bakes 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Pizza pockets

1h 50min

Spanish chicken tomato stew (Diabetes)

40min

Slow-cooked pulled pork with steamed buns

3h

Okonomiyaki

30min

Lamb saag

1h 30min

Lamb shanks with risoni and feta

3h 50min

Moroccan lamb with pilaf

5h 40min

Individual chicken wellingtons with mustard tarragon sauce

1h 35min

Beef Rendang

1h 35min

Braised Lamb Shanks

3h 35min

Beef "Burgundy"

40min

Short rib "bourguignon" with spinach polenta

4h

Tout montrer