Print
Email
Add a photoServings: 1
Ingredients
- 2 lb Leavened Dough
- 2 lb Lamb, boned, minced
- 3 sm Onions, minced
- 1 Tbsp. Tomato concentrate
- 1/2 c. Red Wine
- 1 x Egg Yolk Salt Pepper Extra virgin olive oil
Directions
- First brown the minced onion in oil in a pan, then add in the pcs of lamb.
- Pour on the wine and let it evaporate. Add in the tomato concentrate dissolved in warm water, season with salt and pepper and leave to cook for about 20 min. Oil a baking tin or possibly dish and line with half of the leavened dough.
- Pour the stew over and cover with the other half of the dough, pressing the edges together with your water-moistened fingers. Prick the pie all over with a fork and brush with the beaten egg yolk. Bake in a warm oven for 20-30 min.
- Variation: the dish is prepared on Christmas Eve in Caltanisetta, but there the dough is stuffed with fillets of fried salt cod in a tomato and onion sauce. In Messina, on the other hand, the dish is still made on Christmas Eve, but the filling is made of fried pork sausage, slices of fresh pecorino cheese, spring onions and black olives.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
