Lamb Pies with Oak Leaf Salad
HANDS-ON TIME 30 min | TOTAL TIME 1 hour| SERVES 4
For the lamb pies
- 2 tsp vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, finely chopped
- 500 grams lean lamb mince
- 1 brinjal, coarsely chopped
- 2 tsp ground cumin
- 4 roma tomatoes, coarsely chopped
- 1 tbsp lemon juice
- 40 grams pine nuts
- 100 grams feta, crumbled
- 2 sheets filo pastry
- Oil
Oak leaf & herb salad
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 2 tsp white sugar
- 200 grams lettuce, leaves separated
- ¼ cup coarsely chopped fresh chives
- ½ cup firmly packed parsley
METHOD
For the lamb pies
PREHEAT the oven to 180°C.
OIL four 10cm, 1-cup ovenproof dishes; place on an oven tray.
HEAT oil in a large deep frying pan; cook onion and garlic, stirring, until soft.
ADD lamb; cook, stirring to break up, until browned.
ADD brinjal and cumin; cook, covered, stirring occasionally, for 10 minutes or until brinjal is soft. Stir in tomato, lemon juice and pine nuts; remove from heat. Spoon mixture into dishes; top with feta.
PLACE one sheet of pastry on a clean, flat surface. Spray with oil; fold in half crossways, spray with oil. Cut in half to make 2 pieces.
REPEAT with remaining pastry, making 4 pieces of pastry in total. Place each piece of pastry over the lamb mixture, lightly scrunching and tucking the pastry around the mixture.
BAKE pies for 15 minutes or until pastry is golden.
For the salad
PLACE oil, vinegar, mustard and sugar in a screw-top jar; shake well. Season to taste. Place lettuce and herbs in a medium bowl with dressing; toss gently to combine.
SERVE lam pies warm with the fresh salad
Tip from the team: Cover filo pastry sheets with a damp tea towel to prevent them from drying out while not using it.
Lamb Pies with Leaf salad
Ingredients
- For the lamb pies
- 2 tsp vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, finely chopped
- 500 grams lean lamb mince
- 1 brinjal, coarsely chopped
- 2 tsp ground cumin
- 4 roma tomatoes, coarsely chopped
- 1 tbsp lemon juice
- 40 grams pine nuts
- 100 grams feta, crumbled
- 2 sheets filo pastry
- Oil
- Oak leaf & herb salad
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 2 tsp white sugar
- 200 grams lettuce, leaves separated
- ¼ cup coarsely chopped fresh chives
- ½ cup firmly packed parsley
Instructions
For the lamb pies
PREHEAT the oven to 180°C.
OIL four 10cm, 1-cup ovenproof dishes; place on an oven tray.
HEAT oil in a large deep frying pan; cook onion and garlic, stirring, until soft.
ADD lamb; cook, stirring to break up, until browned.
ADD brinjal and cumin; cook, covered, stirring occasionally, for 10 minutes or until brinjal is soft. Stir in tomato, lemon juice and pine nuts; remove from heat. Spoon mixture into dishes; top with feta.
PLACE one sheet of pastry on a clean, flat surface. Spray with oil; fold in half crossways, spray with oil. Cut in half to make 2 pieces.
REPEAT with remaining pastry, making 4 pieces of pastry in total. Place each piece of pastry over the lamb mixture, lightly scrunching and tucking the pastry around the mixture.
BAKE pies for 15 minutes or until pastry is golden.
For the salad
PLACE oil, vinegar, mustard and sugar in a screw-top jar; shake well. Season to taste. Place lettuce and herbs in a medium bowl with dressing; toss gently to combine.
SERVE lam pies warm with the fresh salad
Notes
Tip from the team: Cover filo pastry sheets with a damp tea towel to prevent them from drying out while not using it.
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
