Phillippa Cheifitz

House and Leisure Food - - HK FOOD -


for the pas­try

2 cups Greek yo­ghurt 2 cups cake flour a pinch of salt 200g cold, un­salted but­ter

for the f illing

300g large spinach (Swiss

chard) leaves 6 lamb steaks (600g) olive oil salt and milled black pep­per about 6T black-olive tape­nade 3 large hard-boiled

eggs, halved 1 large egg yolk, beaten

Serves 6

To make the pas­try, drain the yo­ghurt in a strainer overnight in the re­frig­er­a­tor. Sift the flour and salt into a bowl, and grate in the cold but­ter. Stir in the drained yo­ghurt and knead lightly to form the dough, dust­ing with flour as needed. Wrap the dough in cling­film and chill for half an hour to rest and firm. Dust with flour and roll be­tween two sheets of non­stick bak­ing pa­per to form a rec­tan­gle, and re­turn to the re­frig­er­a­tor un­til needed.

To make the fill­ing, cut the coarse, white stalks out of the spinach leaves, then wash well. Place the wet leaves in a large saucepan, cover and heat un­til just wilted, drain and al­low to dry.

Cut off any vis­i­ble fat from the lamb steaks, moisten with oil and sea­son. Quickly sear in a very hot pan un­til browned on both sides, then re­move from the heat and al­low to cool, and spread the tape­nade on each steak.

Pre­heat the oven to 190°C. To as­sem­ble the pie, line the pas­try rec­tan­gle with the well-drained, dried spinach leaves. Place the lamb steaks down the mid­dle and tuck in the eggs. First fold over the short ends of the pas­try, then turn over the long sides. Press well to seal and brush a lit­tle wa­ter over the pie. In­vert onto a bak­ing tray lined with a sheet of non­stick bak­ing pa­per. Slash the top di­ag­o­nally, then brush with beaten egg yolk. Bake for 45 min­utes or un­til a deep, golden brown. Serve warm or at room tem­per­a­ture.

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