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These moist lamb pies are pop­u­lar in Si­cily, Italy dur­ing Easter cel­e­bra­tions. The recipe in­cludes a pie pas­try made from scratch but you could use store-bought pas­try to save time.


2 1⁄4 tea­spoon ac­tive dry yeast 2 1⁄4 cups nor­mal flour 1 ta­ble­spoon veg­etable short­en­ing or but­ter 3⁄4 tea­spoon salt, to taste 4 cloves gar­lic, finely chopped 350 gms lamb shoul­der, thinly sliced 1 ta­ble­spoon finely chopped basil 1 ta­ble­spoon finely chopped oregano 1 ta­ble­spoon finely chopped pars­ley Freshly ground black pep­per, to taste 1 egg, beaten

Com­bine yeast and cup warm-hot wa­ter in a small bowl and let sit un­til foamy, about 10 min­utes. Make dough: Place flour in a large bowl and form a well in cen­ter; add yeast mix­ture, short­en­ing/but­ter, and tea­spoon salt and mix un­til dough forms. Trans­fer to a floured work sur­face and knead un­til smooth, 6–8 min­utes. Trans­fer dough to a lightly oiled bowl, cover with plas­tic wrap, and let sit un­til dou­bled in size, about 1 hour. Mean­while, mash re­main­ing salt and gar­lic into a smooth paste and com­bine with lamb, basil, oregano, pars­ley, and a gen­er­ous amount of pep­per in a medium bowl; set aside. Heat oven to 220° Cel­sius. Make pie pas­try: Us­ing a knife, cut away one third of dough; cover with plas­tic wrap and set aside. Us­ing a rolling pin, roll re­main­ing dough un­til thick and trim to make a 9 cir­cle; trans­fer cir­cle to grease­proof pa­per—lined bak­ing sheet and mound lamb mix­ture in cen­ter, leav­ing a 1 bor­der around edge. Us­ing a pas­try brush, brush bor­der with egg. Roll re­main­ing dough un­til thick and trim to form a 8 cir­cle; place cir­cle on top of lamb mix­ture and bring bor­der of larger cir­cle up to meet edge of smaller cir­cle, pinch­ing edges to­gether to seal. Re­peat around cir­cles, crimp­ing edge as you go, to form a pie; brush whole pie with egg and poke a par­ing knife in cen­ter of top to vent. Bake un­til pie is golden brown and cooked through, 25–30 min­utes. Let cool for 15 min­utes be­fore slic­ing and serv­ing.

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