Turkish-Style Lamb Pie

Ingredients

In this Turkish adaptation of the British pie, we infuse the dish with traditional Turkish spices such as cumin, paprika, and sumac, giving it a distinct flavor profile. The lamb is marinated in these spices to enhance its taste and aroma. Additionally, the pastry crust is made with a combination of all-purpose flour and semolina, which adds a unique texture and richness to the pie. We alse have the original recipe for British Pie, so you can check it out.

• 500g (1.1 lb) lamb, diced 500g (1.1 lb) lamb, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced lamb to the pan and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, paprika, sumac, dried oregano, and tomato paste. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Pour in the beef or vegetable broth and season with salt and pepper. Bring to a simmer and cook for 1 hour, or until the lamb is tender and the flavors have melded together.
6. 6.
   Transfer the lamb mixture to a pie dish and let it cool slightly.
7. 7.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the lamb mixture and press the edges to seal.
8. 8.
   Brush the pastry with the beaten egg to give it a golden shine.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before dicing.
• Sumac — Sumac is a tangy spice commonly used in Turkish cuisine. If you can't find it, you can substitute with lemon zest for a similar citrusy flavor.

Tips & Tricks

• To enhance the flavor of the lamb, marinate it in the spice mixture overnight before cooking.
• Serve the pie with a dollop of creamy yogurt on top for a refreshing contrast to the rich flavors.
• If you prefer a crispier crust, blind bake the pastry before adding the lamb filling.
• Customize the spice level by adjusting the amount of paprika and sumac to your taste.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispness.

Serving advice

Serve the Turkish-Style Lamb Pie hot, straight from the oven. Accompany it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

For an elegant presentation, garnish the pie with a sprinkle of sumac and a few fresh herbs such as parsley or mint. Cut the pie into individual portions and serve on decorative plates.