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
Thursday, August 04, 2005
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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