Salads, Snacks & Sides

Mini Lamb Phyllo Pies

15mins
4Servings

These richly flavoured pies present beautifully and can be served in individual bowls, or made as a full, hearty single large serving.

ingredients

  • 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

Method

  • 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 Spur Smokey BBQ Spice. Simmer, covered, for about 1 hour.
  • 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.
VARIATIONS
  • 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.
TIP
  • Sprinkle brushed pastry with sesame seeds before baking.