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–+ servings

Minced Lamb and Thyme Pies

Eleanor Craig
This recipe is a rustic, savory delight drawing from the aromatic gardens of the Mediterranean. These Minced Lamb and Thyme Pies bring the warm, earthy flavors of fresh thyme and tender lamb into delightful hand-held pastries, perfect for any meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 pies
Calories 842 kcal

Ingredients
 
 

Pastry

  • Pile of flour isolated on white background250 g all purpose flour (plain flour Australia and UK) - preferably unbleached
  • unsalted butter125 g unsalted butter - cold, cut into cubes
  • wooden bowl of salt1 pinch salt
  • Store of fresh water60 ml water - iced, add more if needed

Filling

  • Tasty minced meat isolated on white background500 g ground lamb (minced lamb) - preferably grass-fed
  • Ripe yellow onion on a white background1 large onion - finely diced
  • garlic3 cloves garlic - minced
  • thyme herb2 tbsp thyme - fresh leaves, chopped
  • ground cumin1 tsp cumin
  • Heap of ground cinnamon and cassia cinnamon sticks½ tsp ground cinnamon
  • chicken egg1 small egg - beaten, for egg wash
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

Instructions
 

  • In a large bowl, combine the flour and salt. Add the cubed cold butter and, using your fingers or a pastry cutter, work until the mixture resembles coarse crumbs.
  • Gradually add ice water, mixing just until the dough holds together. Wrap in plastic and refrigerate for at least 30 minutes.
  • In a large pan, cook the onions over medium heat until they are golden and soft.
  • Add the minced lamb to the onions, then cook until browned. Stir in the garlic, thyme, cumin, cinnamon, salt, and pepper. Allow the mixture to cool slightly.
  • Preheat the oven to 180°C (350°F).
  • Roll out the pastry on a lightly floured surface to about 3mm thickness. Cut out 4 larger circles for the base and 4 smaller circles for the top of the pies.
  • Fill each base with the lamb mixture, cover with a top circle, and seal the edges by crimping with a fork. Make a small incision on the top of each pie to let steam escape.
  • Brush the tops with the beaten egg and bake for 35-40 minutes or until the pastry is golden brown and flaky.

Notes

For an extra buttery crust, keep your ingredients cold and try not to overwork the dough. If you prefer, swap out lamb for beef or turkey, adjusting the spices accordingly.

Nutrition

Calories: 842kcalCarbohydrates: 53gProtein: 29gFat: 56gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 194mgSodium: 115mgPotassium: 460mgFiber: 3gSugar: 2gVitamin A: 1007IUVitamin C: 9mgCalcium: 77mgIron: 6mg
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