Lamb mince is quickly tenderised in a pressure cooker and thickened with peas into a rich filling, topped with grated kashar cheese and sealed under pastry before baking. A fixture of New Zealand takeaway counters, it stands apart from a plain meat pie thanks to its melted cheese layer.
Put the mince, onion, tomato paste, salt and pepper in the pressure cooker with half a cup of water and cook for 15 minutes once it comes to pressure.
Once the pressure has released on its own, open the lid, stir in the peas, cook uncovered for 5 more minutes, then let the filling cool to room temperature for 15 minutes.
Line a greased tart tin with one sheet of puff pastry, spread the cooled filling over it and sprinkle with the grated kashar.
Cover with the second sheet of pastry, press the edges to seal, brush with the beaten egg and bake in an oven preheated to 200°C for 25 minutes until deep golden on top.
Let the filling cool completely before spooning it into the pastry, or the heat softens the base pastry and leaves it soggy. Sprinkle the kashar right on top of the filling, just before adding the pastry lid. Allergens: contains gluten (pastry) and milk (kashar).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.