0:15 Prep | 0:40 Cook | 4 Servings | Capable cooks
Roll up for this deliciously rich and hearty lamb pies, perfect for warming up hungry bellies!
2 tablespoons extra virgin olive oil, plus extra, to serve
1 brown onion, finely chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
500g lamb mince
70g (1/4 cup) tomato paste
1/3 cup fresh coriander, chopped
Greek yoghurt, to serve
Fresh mint leaves, to serve
Ground cinnamon, extra, to sprinkle (optional)
265g (1 3/4 cup) plain flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 1/2 tablespoons extra virgin olive oil
260g (1 cup) Greek yoghurt
Heat half the oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Stir in cumin, ground coriander and cinnamon for 1 minute. Add lamb. Cook, stirring, until lamb starts to brown. Stir in tomato paste. Season well. Cool to room temperature. Stir through fresh coriander.
For the dough, whisk flour, cornflour and baking powder in a bowl. Make a well in centre. Add oil and yoghurt. Stir until mixture comes together. Knead until smooth. Halve. Set aside for 20 minutes to rest.
Roll out 1 piece of dough on a lightly floured surface to a 20cm disc. Place half the cooled filling in centre of dough. Gather up the side of dough and press to seal. Place, seam-side down, on floured surface. Gently roll out to a 17cm disc. Repeat with remaining dough and mince.
Preheat panggangan to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Heat remaining oil in a 20cm skillet or frying pan over medium-high heat. Cook 1 pie for 3 minutes or until golden. Carefully turn over. Cook for a further 3 minutes. Transfer to prepared tray. Repeat with remaining pie. Bake, swapping trays halfway, for 20 minutes or until golden and pies are cooked through. Serve topped with yoghurt, extra oil, mint and extra cinnamon.
Energy 3254 kj | Fat Total 39g | Saturated Fat 12g | Fibre 5g | Protein 39g | Carbs (total) 65g
All nutrition values are per serve
Author: Alison Adams Image credit: Al Richardson Publication: Taste Magazine