Turkish lamb pies
Turkish lamb pies feature a spiced lamb and herb filling encased in a soft, homemade dough, baked until golden. This dish combines rich flavours with a delightful texture, perfect as a snack or main meal.
Cook time 40 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 lb lamb mince
1/3 cup tomato puree
1/4 cup coriander leaves
1 cup greek yogurt
2.50 cups all-purpose white wheat flour
1 tbsp corn flour
1 tsp baking powder
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin and dried coriander, cooking for an additional 1 minute to release their aromas.
- Add the lamb mince to the skillet, breaking it up with a spoon as it cooks. Cook until the lamb is browned and fully cooked through.
- Stir in the tomato puree and chopped coriander leaves. Season with salt and pepper to taste.
- Reduce the heat and let the mixture simmer for about 10 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
- In a large mixing bowl, combine the all-purpose flour, corn flour, and baking powder. Mix well.
- Add the Greek yogurt to the flour mixture and stir until a soft dough forms. If the dough is too sticky, add a little more flour until it reaches the desired consistency.
- Turn the dough out onto a floured surface and knead for a few minutes until smooth and elastic.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the dough into equal portions suitable for individual pies, typically around 8-10 portions.
- Roll each dough portion into a ball and then flatten it into a disk on the floured surface.
- Place a spoonful of the lamb filling in the center of each disk. Fold the dough over the filling and crimp the edges to seal, forming a half-moon or triangle shape. You can also fold them into a circular shape if preferred.
- Place the assembled pies on the prepared baking sheet.
- Brush the tops of the pies with a little olive oil.
- Bake in the preheated oven for 20-25 minutes or until the pies are golden brown and crispy.
- Remove the pies from the oven and let them cool slightly before serving.
- Enjoy your Turkish Lamb Pies warm, either on their own or with a side of Greek yogurt for dipping.
Turkish lamb pies FAQ:
Bake the Turkish lamb pies in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and crispy on top.
The lamb filling is done when it is browned and fully cooked through. Ensure there is no pink meat remaining, and it should be hot and aromatic after simmering for about 10 minutes.
Yes, you can prepare the pies ahead of time. Store unbaked pies in the refrigerator for up to 24 hours or freeze them before baking. Bake straight from the freezer, adding a few extra minutes to the baking time.
You can substitute lamb mince with beef, turkey, or chicken mince if preferred. Adjust spices according to your taste.
All-purpose white wheat flour works best for this recipe. If you need a gluten-free option, you may try a gluten-free all-purpose blend, but the texture may vary.
Nutrition Facts
4 ServingsCalories 710kcal
Protein 36g
Carbohydrates 70g
Fiber 3.98g
Sugar 6g
Fat 36g
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