In my books, this pie has the essential 'triple-features' for it to be a 'versatile really good recipe'. ONE Simple to make TWO Uses a time-saving ingredient or method THREE Multitude of alternative options - in this case it's the filling which can be swapped out.
INGREDIENTS FOR 26CM PIE
1 x medium onion
2 x medium garlic cloves
salt and pepper
500gm lamb mince
olive oil for frying
1Tbsp lightly packed roughly chopped fresh rosemary
1½Tbsp tomato paste
60ml red wine
60ml water
1tsp beef or chicken stock paste concentrate (optional)
About 12 sheets filo pastry
olive oil for brushing pastry
COOKS NOTES
- Pull filo pastry out of fridge and leave in packaging at room temperature for 30-40 minutes before using.
- Add crumbled feta to lamb mix for an extra salty kick.
- Make this on a pizza tray if you have one. Otherwise, a large baking tray will also suffice. Line with non-stick baking paper for ease of removal onto a serving board/platter.
- Filling can be made in advance as it’s easier to work with once cooled completely.
A bristled brush is easier to use than a silicon pastry brush as it doesn’t pull on the filo.
- Want a vego alternative? Try spinach, feta and ricotta filling.
- Prefer chicken? Follow the recipe, swap out lamb and replace red wine with white.
- Replace filling with one from your favourite conventional pie recipe.
METHOD
- Place large frying pan over medium heat.
- Peel and finely chop onion. Add a tablespoon or so of olive oil to pan and fry onion, seasoned with salt and pepper, for 5 minutes, until starting to soften. Add garlic and stir. Toss in lamb mince and turn heat up slightly to allow meat to fry. Season, add rosemary and stir to ensure meat has browned.
- Turn heat back down to medium, add tomato paste and stir for 30 seconds to coat meat. Pour in wine and allow to sizzle for a few seconds to cook off alcohol. Add water with stock concentrate and simmer for 5 minutes. Taste and adjust seasoning if necessary. There should be a little sauce coating the meat making it moist. Remove from stove and set aside to cool.
- Pre-heat oven to 200°C. Line baking tray with non-stick baking paper.
- Using 2 sheets of filo at a time, place one on bench, long side towards you, brush lightly with olive oil. Place the second sheet on top and brush again. Place about ⅓cup of lamb filling along one long side of the filo and roll into a sausage shape. Shape into a coil on prepared baking tray. Repeat the process until all filling is used and a large ‘pie’ has been formed. Brush filo with a little oil and scatter with seeds.
- Bake for 30 minutes, until golden.
- Serve with crisp green dressed salad.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Thursday or Friday delivery or pick-up from us in Bicton.
