Rolled lamb shoulder pie baked in puff pastry served with orange sweet potato rostis, chakalaka, onion and gherkin salad ring and waffles with peanut butter caramel sauce


Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
3-4 hours 4 hours or overnight
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
3-4 hours 4 hours or overnight
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
3-4 hours 4 hours or overnight
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
3-4 hours 4 hours or overnight
Ingredients
Rolled lamb shoulder pie
  • 1 large lamb shoulder, approx. 3kg bone in
  • Some Willow Creek garlic flavoured olive oil
  • 4 large Onions quartered
  • 2 garlic bulbs, cut in half
  • 1 cup whole breyani spices, toasted
  • 30 ml Hinds Mixed herbs
  • 30 ml Hinds parsley
  • 1 bottle white wine
  • 2 liter Prepared chicken or lamb stock
  • 2 rolls puff pastry,
  • 200 grams danish feta cheese
Orange sweet potato rostis
  • 3 large orange sweet potatoes, peeled and grated
  • 1 packet Southern Coating BBQ
  • 30 ml Hinds Mixed herbs
  • Enough oil for shallow frying
Chakalaka, onion and gherkin salad ring
  • 1 large silicone salad form
  • 1 tin Rhodes Quality mild chakalaka
  • 1 large red onion, peeled and chopped
  • 8 large Rhodes quality sweet and sour gherkins, cubed
  • 2 packets Trotters pineapple jelly mixed with 2 cups boiling water
Waffles with peanut butter caramel sauce
  • 1 kg SASKO pancake, waffle and flapjack bake mix, prepared according to package instructions
  • 1 tin Ideal milk
  • 1 packet caramel instant pudding
  • 50 ml golden syrup
  • 50 ml crunchy peanut butter
  • Some vanilla ice cream to serve
Instructions
Rolled lamb shoulder pie
  1. Place some olive oil in a large pot and fry the onions, garlic bulbs, spices and herbs until lightly browned.
  2. Place the lamb shoulder in the pot and add the wine and stock.
  3. Cover and place in the oven for 3-4 hours or until the meat falls off the bone.
  4. Strain off the sauce into a saucepan and cook until thickened.
  5. Remove the bones from the meat and pull the meat. Cool down.
  6. Roll out one roll of puff pastry on a floured surface and place the meat down the middle. It might be too much but keep the rest for a quiche or another pie.
  7. Add the feta down the middle and roll up the puff pastry so that the filling stays inside.
  8. Use the other roll of puff pastry to make garnishes for the top of the pie.
  9. Brush with some egg wash and bake until golden brown. Keep warm.
Orange sweet potato rostis
  1. Mix the grated sweet potato, Southern Coating and herbs together and form small cakes.
  2. Shallow fry until golden brown on both sides. Keep warm.
Chakalaka, onion and gherkin salad ring
  1. Mix all the ingredients together and pour into the silicone mould.
  2. Place in the fridge for 4 hours or overnight.
  3. Serve with the pie and rostis.
Waffles with peanut butter caramel sauce
  1. Bake the waffles until all the batter is finished.
  2. Blend the Ideal milk, caramel instant pudding, syrup and peanut butter together and serve over the waffles with some vanilla ice cream.