Spiced Meat Pie
SPICED MEAT PIE
With the weather being cold, I have been craving hot soups and baked goods. Here is a recipe for a meat pie which is easy to make but seems complicated. It is very tasty with North African flavors. Feel free to adjust the spices and change ingredients to your own taste as needed. This dish is inspired by Melissa Clark’s (of NYT cooking fame) recipe.
Ingredients:
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 leek, finely chopped
1 medium carrot, finely chopped
1 lb ground lamb or beef
1 tsp ground cinnamon
1 tsp fresh ground black pepper
1 tsp paprika
½ tsp ground allspice
1 ½ tsp kosher salt
1 tsp red chilli flakes
1 tbsp sliced almonds
1 lb puff pastry (thawed)
2 eggs
¼ cup sliced pitted olives
½ cup fresh mint leaves
1 tbsp sesame seeds
Method:
Heat olive oil in a skillet on medium heat.
Add the chopped onions and cook till softened, about 3-4 minutes.
Add the leeks and carrots and saute till softened, about 8-10 minutes.
Add the lamb/beef and the spices, mix well and fry over medium heat till browned, about 10-15 minutes.
Let cool, then pour off excess fat.
Take two halves of the puff pastry sheet and roll out to a 9-10” diameter round shape.
Line an 8” round baking dish on the bottom with the rolled pastry, pulling up the sides to cover the side of the dish.
Whisk 2 eggs in a large bowl, set aside a tablespoon.
Add the cooked lamb/beef mixture.
Add the olives, mint and almonds.
Mix to combine well.
Spoon the mixture into the pastry.
Add the other pastry sheet on top and pinch the edges to close, make small ½ “ slits on top.
Chill in the refrigerator for 1 hour (upto 4 hours) or freeze for 15 minutes.
Heat oven to 400*F (for convection bake).
Brush the top of the pie with the remaining whisked egg.
Sprinkle the top with sesame seeds.
Bake for 20 minutes (may need 30 minutes if no convection bake).
Let cool slightly, before cutting into slices and serving.
