Moroccan Lamb Pie


serves 6

1/2 cup olive oil
1 kilo lamb shoulder or leg, diced
1 large onion, chopped
1 red capsicum, seeded and chopped
1 tablespoon crushed garlic
2 tablespoons Moroccan seasoning
2 carrots, chopped
2 tablespoons honey
1/2 cup chopped dried apricots
810g can crushed tomatoes
1/2 cup chopped coriander leaves
1/2 cup chopped mint
salt, to taste
7 sheets Antoniou Fillo pastry
1 egg yolk
2 tablespoons pinenuts


Preheat oven to 190° C.

Heat 1 tablespoon oil in a large frypan. Cook lamb in batches until brown, adding more oil if necessary. Remove from pan. Add 2 teaspoons oil to pan and cook onion and capsicum until tender. Add garlic and Moroccan seasoning and cook, stirring for 1 minute.

Return meat to pan. Add carrots, honey, apricots and tomatoes. Simmer, stirring occasionally for 40 minutes, or until thick and lamb is tender. Add coriander, mint and salt to taste.

Layer the 7 pastry sheets, brushing oil between each sheet. Cut pastry stack to form 2 rectangles 20cm x 28cm (for the lid) and 25cm x 28cm (for the base). Brush a 20cm x 28cm pie dish with oil. Line dish with base stack. (it will cover base and long sides). Brush with oil. Spread lamb mixture evenly over base .Top with lid stack. Cut three small incisions for vents. Brush top with oil.

Bake 30 minutes. Remove from oven. Beat egg yolk with 1 teaspoon water and a pinch salt. Using a heatproof pastry brush, brush egg yolk mixture over top of pie and sprinkle with pinenuts. Continue cooking for 10-15 minutes or until pastry is golden brown.

Cook’s Tip: Moroccan seasoning is a blend of traditional spices and is available in most supermarkets and specialty food stores.