The caption for the photo with this recipe says "15 minutes in the pressure cooker" (with all the ingredients from step 1) and "5 minutes in the pressure cooker without heat", then on to step 2. I did exactly this, except the meat ended up sitting in the pressure cooker longer without heat, which I figured would only help it. It was delicious. If it's dry, you're frying it too long - it says until "almost crisp". Will make again.

Reviewed On: Mar. 24, 2009

Absolutely fantastic, but rich. Be sure and cut into small squares. The crust is wonderfully buttery crumbly; when I baked the crust for the first 15 minutes, it only browned on the edges and seemed a bit loose still, but it turned out wonderfully. And the whole thing will solidfy a bit more once it cools, so don't worry if it all seems just slightly loose after the final baking. Enjoy!

Reviewed On: Jun. 10, 2004

Was better than I expected (I was desperate to make us of excess mint), but really screamed for some parmesan cheese, which I didn't have at the time.

Reviewed On: Jun. 3, 2003