These richly flavoured pies present beautifully and can be served in individual bowls, or made as a full, hearty single large serving.
30 ml (2 Tbsp) olive oil
1.2 kg leg of lamb, cut into strips or cubes
About 8 pickling onions, peeled and quartered
1 clove garlic, crushed
2 medium carrots, peeled and coarsely chopped
3 medium tomatoes, chopped
5 ml (1 tsp) sugar
200 ml (¾ cup) Spur Steak Sauce 60 ml (¼ cup)
Spur Grill Basting Sauce
200 ml (1 sachet) Spur Mushroom Sauce 200 ml (¾ cup) water
30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
3 ml (½ tsp)
Spur Smokey BBQ Spice 200 g frozen peas
4 sheets (about 80 g) phyllo pastry
50 g butter, melted
Preheat the oven to 200°C.
Heat oil in a medium, heavy-based saucepan. Add lamb and fry in batches until browned. Add onions and carrots and sauté for a few minutes until soft.
Add tomatoes, peas, garlic, sugar,
Spur Steak Sauce, Spur Grill Basting Sauce, Spur Mushroom Sauce, water, rosemary and . Simmer, covered, for about 1 hour. Spur Smokey BBQ Spice Add peas and spoon mixture into individually greased ovenproof pie dishes. Leave to cool slightly.
Cook the pizza dough base over low coals for 3 – 5 minutes, until the dough is lightly brown underneath. Turn pizza base over, so cooked side is uppermost.
Cut pastry in strips, brush with melted butter and crush up over the meat.
Bake for 10 – 15 minutes until pastry is golden brown and crisp. Serve warm.
Substitute the pickling onions with 2 medium onions, coarsely chopped.
Lamb Curry Pies: Omit tomatoes and add 5 ml (1 tsp) ground cumin and 20 ml (4 tsp) medium curry powder.
Sprinkle brushed pastry with sesame seeds before baking.