Morrocan style lamb pie. Filo pastry filled with slow braised Victorian lamb seasoned with roasted almonds, raisins and master spice. Bake in 190 degree oven for 25 minutes until armed through and pastry is golden. Serves with a green salad, serves 1-2.
This is a fresh product, to be cooked within 2-3 days.
Meatsmith made in Fitzroy.