Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping

3.9 18 évaluations

Préparation 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

Infos nut. par 1 portion

Calories 785.3 kcal / 3298.3 kJ

Protides 59.8 g

Lipides 51.1 g

Glucides 18.6 g

Fibre 9.4 g

Graisses saturées 22 g

Sodium 620.7 mg

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Également présenté dans

Hearty casseroles and bakes 10 Recettes
Australie et Nouvelle-Zélande

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