Mongolian Lamb Pie with Sweet potato and Rocket Salad
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 100 | ml | Oil, vegetable | AUD 0.00 * AUD 0.00 / l |
| 300 | g | Onions, diced | AUD 0.00 * AUD 0.00 / g |
| 1.2 | kg | Lamb, diced | AUD 0.00 * AUD 0.00 / g |
| 0.7 | kg | KNORR Sakims Mongolian Sauce 1.95kg | AUD 0.00 * AUD 0.00 / kg |
| 10 | x | Pastry, puff, sheets | AUD 0.00 * AUD 0.00 / x |
| 1 | kg | Sweet Potato | AUD 0.00 * AUD 0.00 / g |
| 200 | g | Rocket | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Preheat the oil in a large pot and add the onions and diced lamb, cook until golden brown.
2. Add the KNORR Sakims Mongolian Sauce and cook until the lamb is tender.
3. Line the pie dishes with puff pastry and add the thickened pie mix. Place another piece of pastry on top and press down to seal the edges. Bake the pie in a preheated oven(170°C) until golden brown and cooked.
4. Wash and peel the sweet potato and cut into thick cut chips. Preheat the deep fryer (170°C) and blanch the chips until ½ cooked, remove and drain well. To finish the cooking just cook the chips until golden brown.
5. Serve the cooked pies with rocket and fresh cooked sweet potato chips.
