Leftover lamb pie
2 sticks of celery
3 cloves of garlic
1 kg leftover roast lamb
75 g unsalted butter , plus extra (melted) for greasing and layering
3 tablespoons olive oil
500 g potatoes
180 g long grain rice
½ a bunch of fresh flat-leaf parsley
3 large free-range eggs
300 g feta cheese
60 g currants or raisins
½ tablespoon ground cinnamon
1 tablespoon dried oregano
1 tablespoon dried mint
2 x 270 g packets of filo pastry
1 tablespoons za'atar
Trim and slice the celery. Wash, trim and thinly slice the leeks, peel and thinly slice the onions and peel and finely chop the garlic. Roughly chop the lamb.
Heat the butter and oil in a frying pan and sauté the celery, leeks, onions and garlic for 5 to 7 minutes, or until softened.
Add the leftover lamb and cook, stirring occasionally, for 2 to 3 minutes. Transfer to a bowl and set aside to cool.
Preheat the oven to 180ºC/gas 4. Lightly grease a shallow 30cm x 40cm roasting dish.
Peel, dice and parboil the potatoes, and parboil the rice. Pick the parsley leaves and finely chop the stalks. Hard-boil, peel and quarter the eggs.
When the lamb mixture has cooled, crumble in the feta and add the currants or raisins, potato, rice, cinnamon, oregano, mint and parsley and mix well. Set aside.
Lay 1 sheet of filo in the roasting dish and brush with melted butter. Repeat until you have used all of 1 packet.
Spread the lamb filling over the pastry, then top with the hard-boiled egg quarters, lining them up in 4 rows.
Place 1 sheet of filo from the second packet of pastry on the filling, brush with melted butter and continue layering until you’ve used all the pastry.
Sprinkle over the za’atar and cut the lamb pie into 16 squares, making sure each square contains some egg.
Drizzle over a little cold water and bake in the oven for 1 hour, or until the top is golden and the pie cooked through. Allow to cool slightly before serving.
Pies & pastries
September 1, 2016
Nutrition Facts per serving
*Data of an adult's reference intake
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