Lemon and lamb pie with filo topping
TM6 TM5 TM31

Lemon and lamb pie with filo topping

3.9 (16 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
3298.3 kJ / 785.3 kcal
Protein
59.8 g
Carbohydrates
18.6 g
Fat
51.1 g
Saturated Fat
22 g
Fibre
9.4 g
Sodium
620.7 mg

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