Yudhika’s Lamb Pizza Pie

I love a good pie but it always leaves me feeling a bit guilty…too much butter or pastrex that is just a no no! Here is a great recipe for a delicious lamb mince-pie that has all the goodness of the mince with an oil free dough!

I have tried making this recipe in a few different ways…firstly with a buttery puff pastry…that made me join a 3 hour spinning class! It was so good but so bad for my girly curves. Then, I tried a cooked filling…which I thought turned out a little too dry after baking…I then marinated the mince in one of my exotic pastes made with a nifty Kenwood stick blender! While I was fiddling around, I ran out of time and ended up sandwiching the uncooked mince between the dough. It worked like a charm…the pastry was crispy and the meat filling was tender and deliciously moist.

The moral of my little blog is that….sometimes you can stumble across the greatest recipes when short on time…be prepared to be pleasantly surprised!

A slice of the pie???

Lamb Pizza Pie

Dough:
10ml dried yeast
175ml warm water
5ml fine salt
250g cake flour

Lamb filling
500g lean lamb mince
125ml chopped coriander
10ml red chili powder
10ml smoked paprika
10ml crushed ginger
4 cloves garlic
2 green chillies
1 onion, diced
1 bay leaf
5ml cumin seeds
Salt and pepper, to season
40ml freshly squeezed lemon juice
60ml olive oil
60ml crispy fried onion slices
Spar Extra virgin olive oil, to glaze pie 30ml sesame seeds

Here’s how:

Combine the yeast and water.
Stir until the yeast granules dissolves.
Place the flour and salt in the Kenwood mixer with the dough hook attachment.
When the yeast mixture starts to bubble, add the yeast mixture and process until smooth (this will take a few minutes).
Grease the mixing bowl with non stick spray.
Place the dough back in the bowl and cover with plastic wrap or a damp tea towel.
Leave the dough in a warm place until it doubles in size – this should take about 30 – 45 minutes.

While the dough is resting, prepare the filling.
Place the coriander and spices in a large glass jug.
Add the garlic, ginger, green chilli, cumin seeds and the bay leaf.
Pour the lemon juice and olive oil into the jug and process with a Kenwood stick blender until smooth.
Place the lamb in a mixing bowl.
Pour the freshly ground paste into the bowl and mix well to combine.

Once the dough has doubled in size, divide it into two portions.
Roll the dough into two rounds about 30cm in diameter.
Place the second round on a greased baking tray.
Place the mince over the round of dough.
Sprinkle the brown onion and fresh coriander over the filling.
Spread the filling evenly and then cover the filling with the second round of dough.
Gently pull the dough and tuck it under the base of the pie.
Pour the olive oil over the top of the pie and use a pastry brush to oil the dough.
Sprinkle the sesame seeds over the pie.
Bake in a preheated oven at 180 degrees celsius for 20 – 25 minutes.
Leave in the hot oven for 5 minutes.
Slice and serve immediately.