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(Greek) |
| Lamb Exohiko |
| submitted by: maritsa |
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300 g cream cheese |
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freshly ground black pepper |
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1/2 kg flaky pastry |
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dill, chopped |
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1 kg lamb meat (from the leg) |
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3 medium onions, sliced |
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1 1/2 cup(s) butter |
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1/2 kg small round potatoes |
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1/2 kg carrots |
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300 g peas |
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salt |
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Cut the lamb to 6 portions, remove bones (or ask your butcher to do it for you) and sprinkle with salt and pepper.
Sauté the onions with 1 cup butter for 1-2 minutes, add the lamb and 4-5 glasses of water and let it boil for 45 minutes.
Add the carrots and the peas and let them all boil for a while longer. When you are done cut the lamb into large cubes. Fry the potatoes.
Prepare a mixture with the peas, carrots, potatoes and cream cheese.
Cut the pastry into 20cm wide stripes and procede as follows:
Take 2 pieces of the pastry stripes and spread them over a table, the one on top of the other. Repeat for all.
Coat the upper part of each pastry with melted butter and place at the edge a portion of the lamb and a portion of the mixture.
Sprinkle with the dill. Fold each pastry into a tight package.
Put the pastry packages into a roasting pan, coat with the rest of the butter and bake in a medium heated oven for 35-40 minutes. |
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