Mante

Mante

Lamb pie

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon salt
60ml oil
melted butter, for brushing
250ml chicken stock, heated
yoghurt, to serve

Filling

Quantity Ingredient
1 tablespoon oil
1 small onion, finely chopped
500g finely minced lamb
2 tablespoons flat-leaf parsley, finely chopped
salt and freshly ground black pepper, to season

Method

  1. Sift the flour and salt into a mixing bowl. Add the oil and rub it into the flour with your fingertips. Add 125 ml cold water, mix to a soft dough and knead lightly until smooth. Cover and rest for 30 minutes.
  2. Meanwhile, preheat the oven to 180°C.
  3. To make the filling, heat the oil in a frying pan and gently fry the onion until translucent. Tip the onion into a mixing bowl and add the lamb and parsley. Season with salt and pepper and mix together thoroughly.
  4. Roll out one-third of the pastry to fit the top of a buttered 25 × 30 cm baking dish. Set aside and cover with a cloth.
  5. Thinly roll out the remaining pastry, then cut it into 4 cm squares. Place a teaspoon of the filling in the centre of each, fold up the sides and press the ends together to seal them — the finished pastries will look like miniature canoes, with the meat filling showing.
  6. Place the pastries side by side in rows in the baking dish. Top with the reserved sheet of pastry, tucking the edges in neatly. Brush with melted butter and bake for 45 minutes.
  7. Pour the hot chicken stock over the pastry and bake for a further 10–15 minutes, or until most of the stock has been absorbed.
  8. Cut into squares and serve with yoghurt.

Note

  • Sometimes this is prepared without the top covering of pastry, but it is more attractive with the pastry. If not covering the pie with pastry, brush the meat filling with butter before baking.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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