Minced Lamb and Pistachio Baklava Pie
This Minced Lamb and Pistachio Baklava Pie is a savory take on the classic dessert, weaving together the layers of flaky filo pastry with the rich, spiced minced lamb and the earthy crunch of pistachios. Inspired by the flavors of the Eastern Mediterranean, this dish marries the regal appeal of baklava with the heartiness of a meat pie, creating a gastronomic experience that is both familiar and extraordinary. Perfect for a dinner party centerpiece, this pie combines textures and aromas that captivate the senses.
Ingredients
Main Ingredients
1 tablespoon olive oil - Extra virgin for best flavor
500 grams ground lamb (minced lamb) - Preferably organic, grass-fed
1 large onion - Finely chopped
4 cloves garlic - Minced
1 teaspoon ground cinnamon - For warmth and aroma
1 teaspoon cumin - Adds earthy depth
0.5 teaspoon ground allspice (also called pimento or Jamaican Pepper) - For subtle sweetness- 200 grams pistachio nuts - Roughly chopped
1 cup chicken stock (chicken broth or chicken bouillon) - Low sodium preferred
2 tablespoons honey - To mimic baklava's sweetness
1 teaspoon salt - Or to taste
0.5 teaspoon ground black pepper - Freshly ground
Pastry and Assembly
- 12 sheets filo pastry - Thawed if frozen
100 grams butter - Melted
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, cinnamon, cumin, and allspice, and sauté for an additional 1-2 minutes until fragrant.
- Add the minced lamb to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 10 minutes.
- Stir in the chopped pistachios, chicken broth, honey, salt, and black pepper. Allow the mixture to simmer until most of the liquid has evaporated, about 10 minutes. Set aside to cool slightly.
- Brush a baking dish with melted butter. Layer six sheets of filo pastry, brushing each sheet with melted butter before adding the next.
- Spread the lamb mixture evenly over the pastry layers.
- Place the remaining six sheets of filo on top, brushing each with butter. Trim any overhanging edges and score the top lightly with a sharp knife.
- Bake in the preheated oven for about 35-40 minutes, or until the filo is golden brown and crisp.
Notes
For an added depth of flavor, try marinating your lamb overnight with a hint of yogurt and herbs.
Nutrition
Calories: 716kcalCarbohydrates: 39gProtein: 24gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 97mgSodium: 876mgPotassium: 625mgFiber: 5gSugar: 10gVitamin A: 563IUVitamin C: 4mgCalcium: 76mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
