Spicy Lamb Pies with Pickled Onion and Tzatziki. The cool yoghurt Tzatziki dip is the perfect accompaniment for these delicious spicy lamb pies. Serve with pickled onion and fresh rocket salad.
1 red onion, sliced
¼ cup white-wine vinegar
500g lamb mince
2 tbsp harissa
1 tbsp chopped dill
100g feta, chopped
1/3 cup pine nuts
24 sheets filo pastry
150g butter, melted
2 cups wild rocket
1 Preheat oven to 200°C. To make pickled onion, place onion and vinegar in a bowl. Season with sea salt and freshly ground pepper and toss to combine. Refrigerate until ready to use.
2 Place mince, harissa, dill, feta and pine nuts in a bowl. Season to taste with salt and pepper and mix until combined.
3 Brush a sheet of filo pastry with butter and top with another sheet of pastry. Repeat until you have 6 layers. Do the same with remaining pastry until you have 4 stacks.
4 Cut out one 18cm round and one 21cm round from each piece of pastry. Place ¾ cup of lamb mixture in the centre of each 18cm round. Place 21cm round on top and firmly press down on the edges to seal pies. Repeat with remaining pastry sheets.
5 Brush tops of pies with butter and bake for 20 minutes or until pastry is golden. Serve with wild rocket, pickled onion and tzatziki.