Oxtail Pie with Phyllo Pastry and Toasted Almonds
This slow-roasted oxtail ragout baked with phyllo pastry topping and almond flakes is the perfect crowd pleaser for your Sunday lunch.
Feeds
4Person
Preparation time
250Min.
intermediate
Ingredients
- 30 ml olive oil
- 2 kg trimmed oxtail
- 20 ml Robertsons steak and chops spice
- salt and black pepper to taste
- 2 carrots, sliced
- 1 onion, chopped
- 6 garlic cloves, crushed
- 30 ml cake flour
- 1 tin italian chopped tomatoes
- 50 ml tomato sauce
- 750 ml beef stock
- 250 ml white wine
- 15 ml Robertsons Italian herbs
- 2 large sprigs rosemary
- 150 g crumbled feta cheese
- 8 sheets of filo pastry
- 100 ml butter, melted
- 50 g raw flaked almonds
Preparation method
Nutrition
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