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Lamb pie and Moroccan Tan-Tan

Lamb pie and Moroccan Tan-Tan

Lamb, I used the pulp, cut into cubes and chop. Finely chop the red onion, as well as the garlic and add to the minced meat. Add sesame oil, salt and pepper to taste, egg, breadcrumbs, Tan-tan spice mixture, mix all ingredients well and let stand 30 minutes at room temperature.

In the meantime, we take care of the pie sheets: we take the shape we will use, we put it over the sheets and we draw the shape of the shape with the surrounding knife. We cut all the sheets according to the measurements made. I used a kitchen scissors, it seemed easier than cutting them with a knife ... Grease the form with a little olive oil, divide the sheets into two, grease each sheet with olive oil and put half the sheets in the tray in to bake the pie. Over the 8 sheets, that is half of the total, we spread the meat composition, over the meat we put the almond flakes, in my case the cashew nuts that we fried a little and then we crushed, and over the nuts we put the rest of the greased sheets each with olive oil. Grease the pie on top with egg yolk mixed with milk, and sprinkle almond flakes, preferably, I replaced them with black and white sesame. Put the tray in the oven heated to 180 degrees for 25-30 minutes, the pie is brown on top, reduce the heat to 160 degrees, take a piece of baking paper, pass it through a stream of water, drain it, put it over the pie from oven and leave it for another 20 minutes. Serve hot with your favorite salad. May it be useful to you!

1

Moroccan Tan Tan mixture contains: paprika, cumin, cinnamon, cardamom, coriander, turmeric, chili, ginger, fenugreek, star anise, black pepper, mustard, parsley, sugar, sea salt

2

you can use the leftover pie sheets for a Greek pie


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