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Greek lamb pies with spinach and ricotta stuffed brioche
Greek lamb pies with spinach and ricotta stuffed brioche
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Prepare pies ahead for a convenient midweek dinner.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1kg lamb mince
  • 1 brown onion, finely chopped
  • 1.25 gm ground cinnamon
  • 700g btl Mutti Tomato Passata
  • 125ml (1/2 cup) water
  • 1 egg, whisked
  • Sesame seeds, to sprinkle
  • 125ml (1/2 cup) milk, warmed
  • 7g (2 tsp) dried yeast
  • 40.00 gm caster sugar
  • 375g (2 1/2 cups) bread and pizza plain flour
  • 125g unsalted butter, at room temperature, chopped
  • 125g chopped frozen spinach, thawed
  • 200g fresh ricotta
  • 150g packet goat's cheese
  • 3 tsp chopped fresh dill
Instructions:
  • Combine milk, yeast, and sugar in a jug. Allow to rest for 10 minutes until bubbly.
  • Combine flour, yeast mixture, eggs, and a pinch of salt in a food processor until dough starts to come together. While the food processor is running, gradually add butter one piece at a time until a soft, sticky dough forms. Transfer the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Place the dough in a greased bowl, cover it, and let it sit in a warm, draft-free spot to prove for 1 hour or until doubled in size.
  • Heat oil in a large frying pan over medium-high heat. Brown lamb for 5 minutes, breaking it up with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and cinnamon, cook until aromatic, about 1 minute. Pour in passata and water, cook until mixture thickens, about 10 minutes. Season to taste and set aside to cool slightly.
  • Thoroughly wring out spinach to remove excess liquid. Transfer to a bowl and mix in ricotta, goat’s cheese, and dill. Stir until well incorporated. Season to taste.
  • Prepare two baking trays by lining them with baking paper. Punch down the dough, then divide it into 6 portions. Roll out 1 portion on a lightly floured surface into a 12 x 40cm rectangle. Place one-sixth of the spinach mixture down the center of the dough. Fold the dough over to cover the filling and shape it into a log. Twist the log into a coil, tucking the end underneath. Transfer the coil to the tray, leaving space for it to expand. Repeat the process with the remaining dough and spinach mixture. Let the coils sit in a warm, draft-free place to rise for 40 minutes or until doubled in size.
  • Preheat your oven to 200C/180C fan forced. Divide the lamb mixture into six 250ml (1 cup) ovenproof dishes. Top each dish with a brioche, brush with egg, sprinkle with sesame seeds, and bake for 20-25 minutes until beautifully golden and cooked through.

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