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Ingredients (40)
Pie dough:
350 g | flour |
100 g | butter |
1 | eggs |
1 tsp | Baking powder |
1/2 tsp | salt |
1/2 | water |
Lamb filling:
300 g | lamb — leg |
stock — vegetable | |
200 g | carrots — peeled, finely diced, cooked |
200 g | red pepper — diced |
50 g | onion |
25 | green beans — diced, cooked |
5 g | fresh thyme |
2 g | curry powder |
100 g | cheddar cheese — grated |
100 g | mozzarella cheese — grated |
15 g | sesame seeds — white |
15 g | sesame seeds — black |
200 ml | vegetable oil — for frying |
Tomato cream sauce:
100 g | tomatoes |
7 | chillies |
40 g | onion |
30 ml | vegetable oil |
7 ml | tomato paste |
2 g | garlic — cloves |
5 g | fresh thyme |
8 g | curry powder |
15 ml | cream |
Apricot salad:
50 g | salad greens |
30 g | apricots — wedges |
10 g | apple |
30 ml | lemon juice |
10 | cucumber |
15 g | cherry tomatoes |
5 g | chocolate — Easter eggs |
10 | shallot |
30 g | pecan nuts — toasted |
10 g | fresh mint |
30 ml | canola oil |
10 ml | vinegar — white wine |
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