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Greek Lamb Exochiko | Crispy in Puff Pastry
(0)
50 min
Under an hour
Gurkerl Küche
Traditionelles griechisches Lamm-Exochiko: Zarte Lammfleischwürfel mit Feta, roter Paprika, feinen Erbsen und Kräutern, eingehüllt in goldbraun gebackenen Blätterteig. Herrlich saftig im Inneren und wunderbar knusprig aus dem Backrohr!
Ingredients
Preparation method
Preparation & Searing
Preheat the oven to 190 °C top/bottom heat. Cut the lamb into bite-sized, approx. 2 cm cubes. Wash, deseed, and finely dice the red bell pepper. Peel and finely chop the fresh garlic. Cut the feta into approx. 1 cm cubes.
Heat 2 tbsp olive oil in a frying pan. Sear the lamb cubes all over on high heat for approx. 3–4 minutes until they take on a light color. Briefly sauté the chopped garlic with them. Remove the pan from the heat, season with 1 tsp fine salt, 1 pinch black pepper, and 1 tsp dried oregano, and let cool briefly.
Filling & Baking
Mix the diced bell pepper, frozen peas, and diced feta into the slightly cooled lamb.
Chef's tip
Serving tip: The crispy lamb exochiko tastes delicious served with fresh Greek salad or creamy tzatziki as a side dish.
Preparation tip: To allow steam to escape easily while baking in the oven, gently prick the top of the pastry parcels two to three times with a fork before baking.
150 min
Under an hour
