Dumplings and filled pastries
Ground lamb is quickly tenderized in a pressure cooker and simmered with peas into a thick filling, then topped with grated Kashar cheese, covered with puff pastry, and baked. A staple at New Zealand street eateries, this pie stands apart from classic meat pies with its cheesy top layer.
Add the ground meat, onion, tomato paste, salt, and black pepper to a pressure cooker with half of a 200 ml measure of water. Once the cooker reaches pressure, cook for 15 minutes.
After the pressure drops naturally, open the lid and add the peas. Cook uncovered for 5 more minutes, then cool the filling for 15 minutes, until it reaches room temperature.
Place one sheet of puff pastry in a greased tart pan. Spread the cooled filling over it and sprinkle with the grated Kashar cheese.
Cover with the second sheet of pastry and press the edges together to seal. Brush with the beaten egg, then bake in an oven preheated to 200°C / 390°F for 25 minutes, until the top is deep golden brown.
Cool the filling completely before adding it to the pastry; hot filling can soften the pastry before it bakes, leaving a soggy bottom. Sprinkle the Kashar cheese over the filling just before adding the pastry. Allergens: wheat/gluten (pastry), milk (Kashar cheese).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.