6 servings
Prep: 15 mins,
Cooking: 1 hr 20 mins
A baked pastry case filled with a rich leftover lamb and mushroom sauce, pasta and bechamel cooked and served in one pot, the ideal dish for a loadshedding meal. Recipe created with Instant Vortex Plus VersaZone Air Fryer.
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Ingredients (17)
Lamb
1 tbsp | olive oil |
1 | small onion — finely chopped |
200 g | mushrooms — sliced |
100 g | ham — chopped |
1/4 cup | marsala |
500 g | lamb — any leftover meat off the bone and roughly chopped |
1 cup | lamb stock — or lamb gravy |
salt | |
freshly ground black pepper |
Pastry
500 g | cake flour |
370 g | butter |
80 | water — ice cold |
Pasta
200 g | penne — or any large pasta shapes e.g rigatoni, cooked ½ the required time, refreshed in cold water |
2 | large eggs — beaten |
2 tbsp | pesto — /tapenade / mushroom paste |
1/2 cup | pecorino cheese — finely grated |
2 cup | white sauce — medium thickness |
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