Ras El Hanout Lamb Phyllo Pie
AND LABORIE MERLOT
The perfect winter treat! Delicious mouth watering lamb in a crispy phyllo pie. Need I say more?
Serves 6
- CHEF MYNHARDT JOUBERT –
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INGREDIENTS:
1kg leg of lamb
2 tbsp olive oil
4 tbsp Ras el Hanout spice
1 tbsp smoked paprika
2 onions, sliced
1 whole head of garlic, halved
500g baby tomatoes, halved
2 sweet red peppers, sliced
1 red pepper, sliced
250ml Laborie Merlot
250ml water
TOPPING INGREDIENTS:
270g phyllo pastry
100g butter, melted
100g ground almonds
1 tsp Ras el Hanout
50g flaked almonds, toasted
100g dried Turkish apricots, finely chopped
Honey, for drizzling
Sesame seeds, for sprinkling
METHOD:
1 – Place the lamb in a roasting dish and drizzle with the olive oil and sprinkle over the spices. Rub all over the lamb and allow it to marinate for at least 30 minutes (or preferably overnight).
2 – Preheat the oven to 180 degrees celsius.
3 – Place the onions, garlic, tomatoes and peppers in the roasting dish with the lamb and place in the oven to roast for 30 minutes.
4 – Add the Laborie Merlot and water, cover with foil and return to the oven. Slow roast for 2 hours or until the meat falls off the bone.
5 – In the meantime, make the topping. Clear a large space on your work surface and lay out the sheets of phyllo in a long line, overlapping them at the edges. If your work surface is small, you can make more than one roll and join them together.
6 – Use a pastry brush to spread melted butter over the length of the pastry, reserving a small amount for the top. Sprinkle the ground almonds, spice, apricots and the flaked almonds over the sheets, and then drizzle a small amount of honey on the top. Starting at the long edge, roll up the pastry into a long, thin roll.
7 – Remove the lamb from the oven and shred the meat.
8 – Mix everything together well, adding more water if it is too dry.
9 – Place into a deep pie dish.
10 – Arrange the long pastry roll in a coil over the top of the pie.
11 – Brush with the remaining melted butter and bake for 35-40 minutes, or until the top is a deep golden brown.
12 – Drizzle with honey and sprinkle with sesame seeds to serve.
Ras El Hanout Lamb Phyllo Pie
AND LABORIE MERLOT
The perfect winter treat! Delicious mouth watering lamb in a crispy phyllo pie. Need I say more?
Serves 6
- CHEF MYNHARDT JOUBERT –
______________________________________________
INGREDIENTS:
1kg leg of lamb
2 tbsp olive oil
4 tbsp Ras el Hanout spice
1 tbsp smoked paprika
2 onions, sliced
1 whole head of garlic, halved
500g baby tomatoes, halved
2 sweet red peppers, sliced
1 red pepper, sliced
250ml Laborie Merlot
250ml water
TOPPING INGREDIENTS:
270g phyllo pastry
100g butter, melted
100g ground almonds
1 tsp Ras el Hanout
50g flaked almonds, toasted
100g dried Turkish apricots, finely chopped
Honey, for drizzling
Sesame seeds, for sprinkling
METHOD:
1 – Place the lamb in a roasting dish and drizzle with the olive oil and sprinkle over the spices. Rub all over the lamb and allow it to marinate for at least 30 minutes (or preferably overnight).
2 – Preheat the oven to 180 degrees celsius.
3 – Place the onions, garlic, tomatoes and peppers in the roasting dish with the lamb and place in the oven to roast for 30 minutes.
4 – Add the Laborie Merlot and water, cover with foil and return to the oven. Slow roast for 2 hours or until the meat falls off the bone.
5 – In the meantime, make the topping. Clear a large space on your work surface and lay out the sheets of phyllo in a long line, overlapping them at the edges. If your work surface is small, you can make more than one roll and join them together.
6 – Use a pastry brush to spread melted butter over the length of the pastry, reserving a small amount for the top. Sprinkle the ground almonds, spice, apricots and the flaked almonds over the sheets, and then drizzle a small amount of honey on the top. Starting at the long edge, roll up the pastry into a long, thin roll.
7 – Remove the lamb from the oven and shred the meat.
8 – Mix everything together well, adding more water if it is too dry.
9 – Place into a deep pie dish.
10 – Arrange the long pastry roll in a coil over the top of the pie.
11 – Brush with the remaining melted butter and bake for 35-40 minutes, or until the top is a deep golden brown.
12 – Drizzle with honey and sprinkle with sesame seeds to serve.