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Lamb and gorgonzola pie

Description: Serve hot with salad

Serve hot with salad

Prepare Time: 20 minutes | Total Time: 30 minutes | Serves: 4

Ingredient

·         3 tbsp olive oil

·         2 tbsp fresh rosemary leaves, finely chopped

·         500g minced lamb

·         2 cloves of garlic, peeled and finely chopped

·         400g baby spinach leaves

·         4 large sheets of filo pastry

·         50g salted butter, melted

·         200g gorgonzola cheese, chilled

Recipe

1.    Make the filling: Turn oven to fan 200C/conventional 220C/ gas 7. Heat the oil in a large frying pan with the rosemary, add the mince and cook for 3 mins, stirring occasionally to break it up. Add the garlic and cook for 2 minutes, then add the spinach and cook for 3 minutes more, stirring occasionally. Season and set aside.

2.    Butter the filo: Lay one sheet of filo pastry on a chopping board. Brush with a little melted butter and put into a 20cm cake tin, letting the edges of the pastry hang over the sides. Repeat with the remaining sheets until the base and sides are covered and there is plenty of overhang.

3.    Assemble the pie and bake: Spoon the mince and spinach mixture into the middle of the tin and crumble over the cheese. Cover with the overhanging pastry. Brush the top with melted butter and grind over some black pepper. Bake the pie for 10 minutes.

Per serving 711 kcals, 50g fat, 25g sat. fat a portion | Suitable for freezing

 

 

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