Lamb Phyllo Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lean minced lamb</li><li class="ingredients-single-item">2 medium onions, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">½ tsp ground allspice</li><li class="ingredients-single-item">60g dried currants (or raisins)</li><li class="ingredients-single-item">50g toasted pine nuts</li><li class="ingredients-single-item">30g flat-leaf parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh mint, chopped</li><li class="ingredients-single-item">1 lemon, zested</li><li class="ingredients-single-item">250g phyllo pastry (about 10-12 sheets)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">1 tbsp sesame seeds (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm round baking dish or pie tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large frying pan</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (fan 160°C). Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onions and cook for 5-7 minutes until soft and translucent but not browned. Patience here will develop a sweeter flavor base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic to the onions and cook for another minute until fragrant. The garlic should soften without browning, as burnt garlic will impart a bitter taste to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the heat to medium-high and add the minced lamb. Break it up with a wooden spoon and cook until browned all over, about 7-8 minutes. The caramelization of the meat proteins adds depth of flavor to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the cinnamon, cumin, allspice, salt, and pepper. The warming spices will bloom in the hot fat, releasing their aromatic compounds and infusing the meat. Cook for 2 minutes until the spices are fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the currants to the lamb mixture and stir well. Remove the pan from the heat and allow to cool slightly before stirring in the pine nuts, chopped parsley, mint, and lemon zest. Taste and adjust seasoning if necessary – the filling should be well-seasoned as the phyllo pastry is bland.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Unwrap your phyllo pastry and keep it covered with a damp, clean kitchen towel while you work to prevent it from drying out. This is crucial for maintaining the pastry's pliability – dry phyllo will crack and break when you try to work with it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush your baking dish with melted butter. Place your first sheet of phyllo in the dish, allowing the edges to hang over the sides. Brush generously with melted butter – this creates the flaky layers and rich, golden color. Repeat with 5-6 more sheets, rotating each slightly to create a star pattern with the overhanging edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the cooled lamb filling into the phyllo-lined dish, spreading it evenly. The filling must be cool to prevent making the pastry soggy before it has a chance to bake and crisp up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the overhanging phyllo edges over the filling, brushing each fold with butter. Then cover the top with the remaining sheets, brushing each with butter and gently scrunching them to create a textured surface that will become beautifully crisp and golden.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top generously with the remaining butter and sprinkle with sesame seeds. Using a sharp knife, score the top layers of phyllo in a diamond pattern – this allows steam to escape and creates perfectly portioned slices.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 35-40 minutes until the pastry is crisp and deep golden brown. If the top begins to brown too quickly, loosely cover with foil. The filling should reach at least 75°C at the center when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to rest for 10-15 minutes before serving – this resting period is essential for the filling to set and the flavors to meld. The residual heat will continue to cook the filling gently while allowing the juices to redistribute.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm with a side of Greek yogurt or a fresh green salad. For the best texture contrast, ensure you cut all the way through the crisp base with a sharp knife. Enjoy the delightful combination of flaky pastry, aromatic spiced lamb, sweet currants, and crunchy pine nuts!</li></ol>