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Spiced lamb and sweet potato pie
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Effortlessly make a delicious lamb and potato pie with just pastry, filling, and an oven - no pie dish needed!
Ingredients:
  • 375.00 ml plain flour
  • 125g butter, chilled, chopped
  • 40.00 gm chilled water
  • 1 small zucchini, grated
  • 150g sweet potato, peeled, grated
  • 125.00 ml fresh coriander leaves, chopped
  • 1 small brown onion, finely chopped
  • 2.50 gm paprika
  • 1 tsp allspice
  • 300g lean lamb mince
  • 1 egg, lightly beaten
  • 2 tsp dukkah (see note)
  • Plain yoghurt, to serve
  • Fresh coriander, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Combine flour and butter in a food processor until it looks like breadcrumbs. Pour in chilled water and process until the dough forms, adding more water if necessary. Transfer the dough to a floured surface and knead until smooth.
  • Place dough between parchment paper. Roll out to a 30cm x 40cm rectangle. Transfer to a parchment-lined baking tray, cover, and chill for 30 minutes.
  • After squeezing excess moisture from the zucchini, mix it with sweet potato, coriander, onion, paprika, allspice, and mince in a bowl. Season with salt and pepper. Spread the mixture thinly over the pastry, leaving a 6cm border. Fold the pastry edge over the filling, brush with egg, sprinkle with dukkah, and bake for 30 minutes until golden. Serve sliced with coriander, yogurt, and lemon wedges.

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