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Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping
3.9 19 ratings
Prep. 30 min
Total 2 h 40 min
6 portions
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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
Energy 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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