Lamb and Apricot Pie 英國羊肉杏甫批
材料:3磅羊肉切粒,磅半洋蔥切角,4安士麵粉,3湯匙蕃茄糕,1杯高湯,500克去核杏甫,2湯匙薄荷啫喱,Puff Pastry酥皮,欖油1/4杯,鹽,黑楜椒少許,雞蛋黃1隻
做法:用欖油起鑊,大火煎羊肉粒至微焦,轉中火放入洋蔥角,鹽,黑楜椒炒至洋蔥軟身,加入麵粉,蕃茄糕炒4至5分鐘,轉慢火,加入高湯,煮至羊肉焾身,最後加入杏甫,薄荷啫喱熄火。將材料轉放到焗盤,再將酥皮平放於表面,封邊,掃上雞蛋黃,放入焗爐用攝氏180度,華氏350度,焗至表面金黃,完成
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