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Lamb & eggplant pilaf in a pie

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil with the butter in a large heavy-bottomed pot and gently sauté the onion, capsicum and garlic until tender, regularly stirring.
  • Add the allspice, tomato paste and cinnamon stick. Mix well to toast.
  • Then add the rice and stir well.
  • Add the tomatoes with 400 ml stock, seasonings and the parsley. Stir well, turn the heat right down and simmer for about 20-30 mins until the rice is tender and fairly separate, stirring now and again and adding a little more stock if needed. Set aside to slightly cool.
  • At the same time, sprinkle the eggplant and lamb with oil and seasonings, and roast in the oven. Then set aside for a few minutes to cool, before spooning out the eggplant flesh and chopping up, discarding the skin, and cutting up the lamb into fairly small cubes.
  • Add the eggplant and lamb to the rice. Mix until well combined.
  • Cut a large round in each pastry sheet and place one on a lightly oiled baking tray.
  • Combine the egg and milk and then paint around the pastry edge.
  • Mound some of the pilaf in the centre of the pastry round. Don’t over fill! Then place another pastry round on top. Crimp the edges with a fork and paint with a decent amount of egg wash. Repeat the process with the remaining filling and pastry.
  • Cook the pies in the oven for 15-20 mins until golden brown. Serve with a simple salad on the side.
  • eg.  If you prefer, you can use chicken.

Ingredients

  • olive oil
  • a good knob of butter
  • 1 large onion, chopped
  • 1 large red capsicum, cored, seeded & diced
  • 4 garlic cloves, crushed
  • 1 tspn ground allspice
  • 1 tspn tomato paste
  • 1 cinnamon stick, halved
  • 400 gm basmati (long grain) rice, washed, soaked & drained very well
  • 1 kg ripe red tomatoes, peeled, seeded & chopped
  • 450 ml chicken stock
  • sea salt & freshly ground pepper
  • 2 heaped tbsp roughly chopped fresh parsley
  • 2 Japanese eggplants, halved lengthways
  • 1-2 lamb backstraps, trimmed
  • 8 puff (or shortcrust) pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk

 

 

 

 

 

 

 

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm