Greek lamb pie with feta and hummus

No pie dish, no problem! This freeform Greek lamb pie can be put together with only one baking sheet in the oven. Serve with a dollop of hummus and sprinkle of Greek feta for a creamy and tangy contrast to the savoury, rich flavours of the pie.

Greek lamb pie with feta and hummus Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp sumac
• 500 g lamb mince
• 60 g grilled marinated eggplant, chopped
• 60 g roasted red capsicum in oil, chopped
• 2 tbsp pine nuts, toasted
• 1 lemon, zested, plus wedges to serve
• 2 tbsp chopped flat-leaf parsley
• salt and black pepper
• 1 sheet ready-rolled shortcrust pastry, partially thawed
• 1 sheet butter puff pastry, partially thawed
• hummus and Greek feta, to serve

Cooling time: 30 minutes

Resting time: 10 minutes

Instructions

1. Heat the oil in a large frying pan over medium heat. Add the onion, garlic, cook until soft. Add the spices, cook for 1 minute. Increase the heat to high, add the lamb mince and cook, stirring to break the mince up for 5 minutes, or until the mince is cooked through. Remove from the heat.
2. Stir in the eggplant, capsicum, pine nuts, lemon rind and parsley. Season well. Set aside for 30 minutes to cool to room temperature. Alternatively place in the fridge until cold.
3. Place a large flat tray in the oven. Preheat the tray and oven to 220˚C fan-forced.
4. Cut a 22 cm round from the sheet of shortcrust pastry, place onto a piece of baking paper. Spoon the lamb mixture over the pastry, leaving a 1-2 cm free border all around the edge. Brush the edge lightly with water.
5. Cut a 23 cm round from the butter puff and cut a cross in the top for the steam to escape place over the lamb. Pinch the pastry edges together to seal. Brush the top lightly with water and season with salt and pepper. Lift the pie, still on the baking paper onto the hot tray. Bake for 25-30 minutes.
6. Remove the pie from the oven, allow to stand for 10 minutes, then cut into wedges and serve topped with a dollop of hummus and sprinkle of crumbled Greek feta. Serve with lemon wedges.

Note

• This may make more filling than you require.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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