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    Lamb pies with Oak leaf salad

    lamb pies

    These golden, flaky lamb pies are packed with rich, slow-cooked lamb filling, bursting with aromatic herbs and warm, flavourful spices.

    Encased in a crisp, buttery pastry, each bite spoils the tastebuds with comforting flavours that pair beautifully with a refreshing oak leaf salad. The salad’s delicate, slightly sweet leaves complement the savory richness of the pies.

    Perfect for a cosy dinner or an elegant gathering, this dish brings together hearty indulgence and garden-fresh simplicity in every bite.

    Print Recipe

    Lamb Pies with Leaf salad

    Serves: 4
    Total Time: 1 hour

    Ingredients

    • For the lamb pies
    • 2 tsp vegetable oil
    • 1 red onion, finely chopped
    • 1 garlic clove, finely chopped
    • 500 grams lean lamb mince
    • 1 brinjal, coarsely chopped
    • 2 tsp ground cumin
    • 4 roma tomatoes, coarsely chopped
    • 1 tbsp lemon juice
    • 40 grams pine nuts
    • 100 grams feta, crumbled
    • 2 sheets filo pastry
    • Oil
    • Oak leaf & herb salad
    • 2 tbsp olive oil
    • 2 tbsp white wine vinegar
    • 1 tbsp dijon mustard
    • 2 tsp white sugar
    • 200 grams lettuce, leaves separated
    • ¼ cup coarsely chopped fresh chives
    • ½ cup firmly packed parsley

    Instructions

    For the lamb pies

    1

    PREHEAT the oven to 180°C.

    2

    OIL four 10cm, 1-cup ovenproof dishes; place on an oven tray.

    3

    HEAT oil in a large deep frying pan; cook onion and garlic, stirring, until soft.

    4

    ADD lamb; cook, stirring to break up, until browned.

    5

    ADD brinjal and cumin; cook, covered, stirring occasionally, for 10 minutes or until brinjal is soft. Stir in tomato, lemon juice and pine nuts; remove from heat. Spoon mixture into dishes; top with feta.

    6

    PLACE one sheet of pastry on a clean, flat surface. Spray with oil; fold in half crossways, spray with oil. Cut in half to make 2 pieces.

    7

    REPEAT with remaining pastry, making 4 pieces of pastry in total. Place each piece of pastry over the lamb mixture, lightly scrunching and tucking the pastry around the mixture.

    8

    BAKE pies for 15 minutes or until pastry is golden.

    For the salad

    9

    PLACE oil, vinegar, mustard and sugar in a screw-top jar; shake well. Season to taste. Place lettuce and herbs in a medium bowl with dressing; toss gently to combine.

    10

    SERVE lam pies warm with the fresh salad

    Notes

    Tip from the team: Cover filo pastry sheets with a damp tea towel to prevent them from drying out while not using it.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Herb-roasted baby potatoes and parsnip basil pesto salad

    Herb-roasted baby potatoes and parsnip basil pesto salad

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    Author

    Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.

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