Description
These delectable mini lamb pies are a perfect party or picnic snack.
Ingredients
Filling
olive oil for frying
1 red onion, finely chopped
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
1 small chilli, deseeded and chopped
2 cloves garlic, chopped
300 g lamb, finely diced or minced lamb
½ tsp (2.5 ml) sweet smoked paprika
3 tomatoes, deseeded and chopped
3/5 C (150 ml) chicken stock
1 Tbsp (15 ml) sesame seeds
1 Tbsp (15 ml) chopped fresh coriander
1 Tbsp (15 ml) chopped fresh parsley
lemon zest to taste
30 ml (2 Tbsp) lemon juice
salt and pepper to taste
2 Tbsp (30 ml) Greek yoghurt
Yoghurt Dough
360 g flour
270 g buffalo milk yoghurt or full fat Greek yoghurt
120 g butter, softened
1 Tbsp (15 ml) sugar
salt to taste
Instructions
Filling
Heat the olive oil in a saucepan and sauté the onion with the toasted cumin and coriander. Add the chilli and garlic and cook quickly so that it does not burn. Add the lamb and continue to cook until the meat is evenly browned.
Stir in the paprika and tomatoes and continue to cook until all of the tomatoes have cooked away. Add the stock and continue cooking until all of the liquid has been absorbed. Add the sesame seeds, coriander, parsley, lemon zest and juice, and adjust seasoning to taste. Add mint. Remove from the heat and add the yoghurt.
Yoghurt Dough
Combine all of the ingredients forming a firm dough which will still be soft to the touch. Form into a ball, cover and leave in the fridge.
Rest for 30 minutes before use. Roll out to about 2mm thickness and using biscuit cutters cut into 10-11 cm discs.
Making the Pies
Roll out the yoghurt dough to about 2 mm thick and cut into 10-cm rounds. Place about a 1½ tsp (7.5 ml) of the lamb mixture onto each round. Fold over and close to make a pie. Deep-fry until golden brown.
Serve the hot pies with a cucumber and rocket salad.
