- Home
- Recipes
- Meat and poultry
- Turkish-style lamb pies
Turkish-style lamb pies
Published: March 25, 2015 at 3:05 PM
Save recipe
Serves 6
A little effort
Total time: 1 hr and 30 mins
+ chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Use 10cm × 3cm individual pie tins to make these pies or use a 6-hole large (9cm) muffin tin. Match with a juicy shiraz to offset the spicy saucing of the pie.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make these Turkish-style lamb pies, then discover more Turkish recipes such as our Turkish gozleme, Turkish lahmacun and Turkish stuffed peppers.
Ingredients
Nutrition
-
olive oil
-
1 onion
finely chopped
-
2 cloves garlic
crushed
-
750g lamb mince
-
¼ tsp ground cinnamon
-
½ tsp ground cumin
-
½ tsp cayenne
-
¼ tsp ground ginger
-
250ml red wine
-
fresh beef stock
made up to 500ml
-
200g chopped tomatoes
-
1 generous tbsp tomato purée
-
50g pine nuts
toasted
-
75g dried apricots
chopped
-
1 courgette
coarsely grated
-
chopped to make 2 tbsp mint
-
750g shortcrust pastry
-
1 egg
beaten to glaze
Nutrition: per serving
- kcal988
- fat62.8g
- saturates23.4g
- carbs70.6g
- fibre4.5g
- protein36.1g
- salt1.85g
Ad
Method
-
step 1
Heat 1 tbsp olive oil in a large sauté pan, add the onion and cook until soft but not coloured.
Add the garlic and cook for a minute. Tip out into a bowl. -
step 2
Brown the lamb mince in 1 tbsp olive oil over a high heat (you might need to do this in batches).
Return the onions and garlic to the pan, add the cinnamon, cumin, cayenne and ginger.
Add the red wine, stock, tomatoes and tomato purée and mix well.
Cover and simmer gently for about 40 minutes until the lamb is tender and the sauce has thickened.
Remove from the heat, add the pine nuts, apricots, courgette and mint and season well. Cool. -
step 3
Heat the oven to 180c/160c/gas 4. roll out ¾ of the pastry and cut out 6 circles about 16cm.
Line the pie tins (or muffin tin) with the pastry, allowing any excess to hang over the edges.
Fill the pastry shells with the lamb mixture. -
step 4
Roll out the remaining pastry and cut into 1cm strips for the lattice lids (or just cut circles to make normal lids).
-
step 5
Brush the edges of each pie with a little beaten egg and lattice the pastry strips over the lamb, pressing the edges to seal.
Trim off the excess pastry and brush the tops with more egg. Put on a baking tray and cook for about 30-35 minutes or until golden brown and the gravy is bubbling through the lattice.
Rest the pies for 5 minutes before serving.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue