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Turkish lamb pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory lamb pies, a comforting meal that will satisfy any appetite!
Ingredients:
  • 36.40 gm extra virgin olive oil, plus extra, to serve
  • 1 brown onion, finely chopped
  • 3 garlic cloves, chopped
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 500g lamb mince
  • 70g (1/4 cup) tomato paste
  • 82.50 ml 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
  • 10.00 gm cornflour
  • 27.30 gm extra virgin olive oil
  • 260g (1 cup) Greek yoghurt
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Cook onion and garlic, stirring often, until softened, about 5 minutes. Add cumin, ground coriander, and cinnamon, and cook for 1 minute. Add lamb and cook until it starts to brown. Stir in tomato paste and season well. Allow the mixture to cool to room temperature before stirring in fresh coriander.
  • In a bowl, whisk together flour, cornflour, and baking powder. Create a well in the center and add oil and yogurt. Stir until the mixture forms a dough. Knead the dough until smooth, then divide it in half and let it rest for 20 minutes.
  • Roll out a piece of dough on a floured surface into a 20cm disc. Fill the center with half of the cooled filling. Seal by gathering up the sides and pressing. Place the sealed side down on the floured surface and gently roll into a 17cm disc. Repeat the process with the remaining dough and mince.
  • - Preheat your oven to 180°C/160°C fan forced and line 2 baking trays with baking paper. - Heat the remaining oil in a 20cm skillet or frying pan over medium-high heat. - Cook 1 pie for 3 minutes until golden, then carefully flip and cook for an additional 3 minutes. - Transfer the cooked pie to the prepared tray and repeat with the remaining pie. - Bake the pies, swapping trays halfway through, for 20 minutes until they are golden and cooked through. - Serve the pies topped with yogurt, extra oil, mint, and extra cinnamon.

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