Dispositivos e acessórios
Lemon and lamb pie with filo topping
Preparo 30min
Total 2h 40min
6 portions
Ingredientes
-
boneless lamb leg cut into pieces (4 cm)1500 g
-
brown onion (approx. 150 g), cut into halves1
-
celery stalks trimmed and cut into thirds3
-
olive oil20 g
-
water450 g
-
Chicken stock paste (see Tips)2 tsp
-
ground black pepper1 tsp
-
cinnamon quill1
-
fresh dill leaves only8 sprigs
-
plain flour2 tbsp
-
freshly squeezed lemon juice (approx. 2 lemons)80 g
-
egg yolks2
-
fresh silverbeet (2 bunches), trimmed and cut into pieces340 g
-
marinated artichoke hearts drained and cut into quarters (optional)400 g
-
butter cut into pieces100 g
-
filo pastry8 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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