Lamb, olive, lemon and potato pie
29th August 2010

Lamb, olive, lemon and potato pie

By Sara Photography by Emma
 

This recipe was created on our cooking day in Dunedin.  I couldn’t come up with a lamb recipe to save myself.  And I was nervous.  After seeing the lamb hung up in Mike’s shed and breaking it down I wanted to give this animal some respect.  There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to ‘whip’ something up with the next day.
The following morning at the supermarket I simply chose a selection of ingredients which I wanted to eat in a pie.  And that’s the beauty of this cooking:  just use whatever meat you have left over, some cheese, vegetables and olives/capers/pepperdews, mix it all together and surround it with buttery pastry.

Ingredients

  • --
  • 1 onion, diced
  • 1 clove garlic, finely diced
  • 1 tbsp olive oil
  • 160g baby spinach
  • 2 cups cooked lamb (I used leftover leg roast but you can use any cut or variety of cooked meat)
  • 2 medium potatoes, boiled and chopped into 1cm cubes
  • 200g feta, crumbled
  • ½ cup olives, chopped roughly
  • 10 pepperdew peppers
  • 1 lemon, juiced and zested
  • Freshly ground black pepper
  • 1 egg
  • --
  • 5 sheets puff pastry
  • 2 eggs mixed with 2 tbsp water to make an egg wash
  • 2 tbsp sesame seeds

      Method

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      • 1. Preheat your oven to 200ºC on Fan bake.
      • 2. Heat the onion and garlic in the olive oil and sauté until soft and translucent. Add the spinach and heat gently for 1 minute to wilt the leaves.
      • 3. Chop the cooked lamb into 1cm cubes and in a bowl combine it with the cooked potato, crumbled feta, olives, pepperdews, lemon zest and juice, black pepper and the onion/garlic/spinach mixture.
      • 4. Break an egg in the mixture and fold in.
      • 5. Cut the pre-rolled pastry squares in half and lie on a baking sheet lined with baking paper.
      • 6. Spoon filing onto the pastry, leaving a boarder around the outside (this boarder is for sealing the top pastry layer).
      • 7. Brush eggwash around the outside boarder and place an equal sized piece of pastry on top. Press gently on the filling remove the air bubbles and press on the sides to ensure they have sealed.
      • 8. Brush the top with eggwash, prick 3-4 holes in the top of the pie, sprinkle with sesame seeds and bake for 15 minutes.
         
         

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