Greek Lamb Pie with Feta & Hummus from SBS Show "The Cook Up with Adam Liaw".
No pie dish, no problem! This freeform Greek lamb pie can be put together with only one baking sheet in the oven. Serve with a dollop of hummus and a sprinkle of Greek feta for a creamy and tangy contrast to the savoury, rich flavours of the pie. This recipe is featured on The Cook Up with Adam Liaw on SBS.
Ingredients 18
2 tbsp olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 1⁄2 tsp ground cumin
1 1⁄2 tsp ground coriander
1 tsp sumac
500 g lamb mince
60 g grilled marinated eggplant, chopped
60 g roasted red capsicum, in oil, chopped
2 tbsp pine nuts, toasted
1 lemon, rind finely grated, plus extra wedges to serve
2 tbsp flat-leaf parsley, chopped
1 sheet shortcrust pastry, ready-rolled, partially thawed
1 sheet butter puff pastry, partially thawed
To Serve
hummus, to serve
greek feta, crumbled, to serve
water, for brushing pastry
salt and pepper, to taste
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Method 11
Heat the in a large frying pan over medium heat. Add the finely chopped and crushed garlic, and cook until soft.
Add the , , and , and cook for 1 minute.
Increase the heat to high, add the and cook, stirring to break the mince up, for 5 minutes until the mince is cooked through. Remove from the heat.
Stir in the chopped , chopped , toasted , finely grated , and chopped . Season well with salt and pepper.
Set aside for 30 minutes to cool to room temperature. Alternatively, place in the fridge until cold.
Place a large flat tray in the oven. Preheat the tray and oven to 220°C fan-forced.
Cut a 22 cm round from the sheet of ready-rolled and place onto a piece of baking paper. Spoon the lamb mixture over the pastry, leaving a 1-2 cm border all around the edge. Brush the edge lightly with water.
Cut a 23 cm round from the and cut a cross in the top for the steam to escape. Place over the lamb mixture.
Pinch the pastry edges together to seal. Brush the top lightly with water and season with salt and pepper.
Lift the pie, still on the baking paper, onto the hot tray. Bake for 25-30 minutes.
Stand for 10 minutes, then cut into wedges and serve topped with a dollop of hummus and a sprinkle of crumbled Greek feta. Serve with wedges.
Scanpan Australia's tips
Top Tip: This may make more filling than you require - be sure to store your leftovers!
Products we used - see our profile bio for more!
- ProS+ Fry Pan 32cm
- Classic 7.75L Large Roaster
