An aromatically spiced lamb mince encased in crunchy phyllo pastry. Rich in flavour and texture. Serve with a side of sweet dried fruit compote and generous glasses of La Motte's 2018 Pierneef Syrah Viognier.
Recipe by Crush Mag / Serves 4.
oil for frying
1 large onion, chopped
2 garlic cloves, chopped
a knob of ginger, chopped
1-2 red chillies, chopped (optional)
1 kg lamb mince
2-3 Tbsp (30-45 ml) Moroccan spice mix
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
1 x 400 g tin of chopped & peeled tomatoes
1 x 400 g tin chickpeas, drained
1 C (250 ml) chicken stock
¼ C (60 ml) chopped mint
¼ C (60 ml) chopped flat leaf parsley
salt and pepper
a spring form tin
Spiced Dried Fruit Compote
½ C (125 ml) water
½ C (125 ml) raisins
½ C (125 ml) sultanas
½ tsp (2,5 ml) ground ginger
½ tsp (2,5 ml) cinnamon
½ tsp (2,5 ml) mixed spice
1 roll of phyllo pastry, defrosted
2 Tbsp (30 ml) melted butter to brush the pastry
¼ C (60 ml) almonds, toasted
a few sprigs fresh mint, chopped
Heat a large frying pot over medium heat and add a splash of oil. Add the onion and fry for a few minutes until it starts to colour. Add the garlic, ginger and chilli and fry for a minute until fragrant. Add the mince and stir fry until it releases its water and it evaporates and the mince starts to fry.
Add the Moroccan spice mix, cumin and coriander and fry for a few minutes to bloom the spices. Add the tomato, chickpeas and stock and stir to combine. Turn the heat down to low and let it simmer away until most of the liquid is cooked out. Season to taste. Remove the mince from the heat and add the mint and parsley. Let the mince cool before using.
Spiced Dried Fruit Compote
Place the compote ingredients into a small pot and set it over medium heat. Bring to a boil,l then turn the heat down to a simmer and cook until the fruit is soft and only a little liquid remains. Remove from the heat and blitz to a semi chunky consistency, then set aside.
To Assemble the Pie
Preheat the oven to 190 °C and place the rack near the bottom of the oven.
Unroll the pastry and cover with a damp tea towel to keep it from drying out as you work.
Brush one layer of pastry with butter, then layer it into the spring form with the sides folding over the edge of the tin. Repeat this process, layering in sheets of butter-brushed pastry until you have 7 layers of pastry. Rotate the pieces on each layer just off centre of each other, so that you create an overlap of pastry. Spoon in the mince and smooth out the top.
Fold the over hanging pieces of pastry over the mince; cut another 2 sheets of pastry into 4 pieces each and scrunch them and arrange over the top to cover any exposed mince.
Brush the top with butter, then loosely lay a piece of foil over the top of the pie. Place it into the oven and bake for 45 minutes. After 45 minutes, remove the foil and continue baking until the top is golden.
Remove from the oven and let it cool for at least 5 minutes before popping it out of the springform tin. Slice and garnish with toasted almonds and fresh mint. Serve with compote on the side.