Australian Lamb and Pumpkin Mousse Pie | Aussie Beef & Lamb | Singapore

Ingredients

• 500g flour
• 250g butter
• 4g salt
• 2 egg yolks
• 100g water
• 200g boneless Australian lamb shoulder, minced
• 1 clove garlic, chopped
• ½ pc Holland onion, diced
• ½ pc whole ripe tomato, roughly chopped
• 50g carrot, cubed
• 50g green peas
• 1 sprig rosemary
• 100ml red wine
• 500ml chicken stock
• 80ml bulgogi sauce
• Salt, to taste
• Black pepper, to taste
• 4 pcs jumbo asparagus
• 40g tomato concassé
• 20g celery stalk, brunoise cut
• 20g carrot, brunoise cut
• 20g onion, brunoise cut
• 400g pumpkin, skin removed and cooked until soft then mashed
• 20g grated parmesan
• 70g du Puy lentils, cooked
• Fresh chives, slivered
• Butter, as needed
• Cream, as needed