easiest way to prepare speedy perfect Turkish lamb pies

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkish lamb pies. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkish lamb pies is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkish lamb pies is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 large tomato, diced
  • 1/2 cup chargrilled eggplant, chopped
  • 1/2 cup chargrilled red capsicum, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped, plus extra to serve
  • 1/4 cup chopped fresh mint leaves
  • 4 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 2 eggs, lightly beaten
  • 50g fetta, crumbled
  • 2 tablespoons pine nuts
  • 1/4 teaspoon sumac
  • 1/3 cup reduced-fat plain Greek-style yoghurt
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Heat oil in a large frying pan over mediumhigh heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 8 to 10 minutes or until browned and liquid has evaporated. Add garlic, cumin and coriander. Cook for 1 minute or until fragrant. Add tomato, eggplant, capsicum, parsley and mint. Stir to combine. Remove from heat.
  • Step 3
    Place 1 pastry sheet on a board. Cut an 18cm round from pastry. Discard trimmings. Spoon 1/4 of mince mixture onto the centre of the round, leaving a 4cm edge. Using the picture as a guide, fold and pleat the pastry edge to form a border around filling. Transfer to prepared baking tray. Repeat with remaining pastry sheets and mince mixture. Brush pastry with egg. Pour remaining egg over filling. Sprinkle with 1/2 the fetta. Bake for 20 to 25 minutes or pastry is golden.
  • Step 4
    Meanwhile, place pine nuts in a small frying pan over medium heat. Cook for 2 to 3 minutes or until beginning to toast. Add sumac. Cook for a further 1 minute or until fragrant. Transfer to a small bowl.
  • Step 5
    Sprinkle pies with remaining fetta, pine nut mixture and extra parsley. Serve with yoghurt and lemon wedges.

So that’s going to wrap it up for this exceptional food Turkish lamb pies recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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