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Mini Lamb Pies in Yoghurt Pastry Recipe

Mini Lamb Pies in Yoghurt Pastry


These delectable mini lamb pies are a perfect party or picnic snack.

  • Yields: 25-30 |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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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


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.