What you will need:
• 500ml flour
• 3ml salt
• 50ml Morgenster Extra Virgin Olive Oil
• 1 egg yolk
• about 125ml water
• 45ml Morgenster Extra Virgin Olive Oil
• 1 onion, chopped
• 5ml chopped garlic
• 200g lean minced lamb
• 5ml ground cumin
• 5ml ground all spice
• 5ml ground cinnamon
• 45ml lemon juice
• 60ml raisins
• 125ml water
• 45ml chopped mint
• 60ml pine nuts, toasted
• salt and pepper
• beaten egg yolk for glazing
Put the flour and salt into a bowl.
Combine the olive oil and egg yolk and add to the flour together with enough water to mix to a dough that is soft but not sticky.
Knead gently until smooth. Wrap the dough in cling film and set aside for 30 minutes
FILLING: Heat the oil in a frying pan and fry the onion and garlic until soft. Add the mince and cook it until well browned.
Add the spices and cook for a minute. Add the lemon juice, raisins and water and simmer, covered, for 20 minutes. Remove the lid and simmer until most of the liquid |has evaporated.
Add the mint, pine nuts and seasoning. Set aside to cool completely.
Roll the pastry out on a floured surface and cut out circles about 10cm in diameter. Put a spoonful of filling into the centre of a disc of dough. Dip your finger in a little water and wet the edges of the pastry.
Fold in half making a half moon shape. Press the edges with a fork to seal. Place the pie onto a baking tray lined with non-stick baking paper.
Repeat with the remaining pastry and filling. Brush the pies with beaten egg yolk and bake at 200°C for 10-15 minutes until golden brown.
Remove and serve warm.
Click here to download the recipe in pdf format.
Recipe supplied by The Star, Angela Day.