Red Wine, Rosemary and Lamb Gallette
Print the recipe
Share with your friends
- 500g lamb mince
- 1 onion chopped
- 2 cloves garlic crushed
- ½ red capsicum, chopped
- 1 heaped teaspoon chopped rosemary
- ½ teaspoon dried thyme
- 1/3 cup red wine
- Salt and pepper
- 1 ½ teaspoons Worcestershire sauce
- ¼ cup tomato paste
- 1 tablespoon plain flour
- ½ cup beef stock
- a good handful parsley, chopped
- 1 egg, lightly beaten
- 1 ¼ cups pl flour
- ¼ teaspoon salt
- 50g cold butter, cubed
- 100ml Yoplait Au Naturel yoghurt
- A dash of cold water if needed
- Preheat the oven to 190°C.
- Brown the lamb mince in a large frying pan, breaking it up with a masher as it cooks. When browned add the onion, garlic, capsicum, rosemary and thyme and cook until tender.
- Add the wine and cook, stirring until evaporated. Season with salt and pepper, then mix in the Worcestershire sauce, tomato paste and flour. Add the stock stirring continuously; simmering until thick. Mix in the parsley and set aside to cool. While the mixture is cooling make the crust.
- Make the crust – In a bowl or processor rub or pulse butter and salt into flour till resembles crumbs. Add the yoghurt and enough water, if needed to make a soft dough. Wrap and chill in the fridge for 15 minutes.
- On a floured bench roll dough to a circle approx 35cm. Lift with rolling pin onto a greased baking sheet. Brush with beaten egg and spoon the cooled lamb mixture into the middle leaving a border of at least 3-4cm around the edge.
- Fold the edges around the filling leaving the centre open. Brush crust with beaten egg then bake for 25 minutes, or until golden. Serve warm or cold. Sprinkle with chopped parsley.