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Harissa spiced lamb pie with mint yoghurt

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again.
  • Combine the mince and feta with the crumbs, raisins, 2 tbsp chopped mint, 1 egg, seasonings, the harissa and sautéed vegies in a large bowl, adding another egg if too dry.
  • In another bowl, mix an egg with the milk.
  • Then place a pastry sheet in a lightly oiled baking tray and paint around the edges with the egg wash. Spoon half the mince mixture on top and spread out, leaving a good edge. Top with another pastry sheet, crimp the edges with a fork and paint the top with more egg wash. Repeat the process with the remaining filling and other pastry sheets in another tray. Sprinkle both pies with a little Dukkah and cook in the oven for about 30-40 mins until golden brown.
  • Combine the yoghurt with a good squeeze of lemon juice and the remaining mint.
  • Serve the pie on individual plates with a good dollop of the yoghurt and a simple green salad on the side.

Ingredients

  • olive oil
  • 1 large onion, finely chopped
  • 2 plump garlic cloves, crushed
  • 750 gm leanish minced lamb
  • 100 gm feta, crumbled
  • 1 cup Panko crumbs (or homemade breadcrumbs)
  • ¼ cup raisins or sultanas
  • 4 heaped tbsp chopped fresh mint leaves
  • 2-3 large eggs
  • sea salt & freshly ground pepper
  • 1 heaped tbsp harissa
  • ¼ cup milk
  • 4 puff pastry sheets
  • Dukkah
  • ½ cup Greek yoghurt
  • ½ lemon

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.

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    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