Lamb Kofta Pies with Chimichurri

Fancy up your lamb fatayer with the addition of mixed herbs and spices from an excellent chimichurri sauce. Finish with a drizzle of tahini
Lamb Kofta Pies with Chimichurri
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Lamb Kofta Pies with Chimichurri
April 28, 2020
Preparation Time 15 minutes
Cooking Time 20-25 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

500g spinneysFOOD Free Range Lamb Mince
2 tsp spinneysFOOD Fine Cumin
3 tsp spinneysFOOD Fine Coriander
2 tsp dried chilli flakes
2 garlic cloves, crushed
2 tbsp spinneysFOOD Fresh Mint, chopped
30g spinneysFOOD Fresh Parsley, chopped
2 tsp spinneysFOOD Salt, to taste
2 tsp spinneysFOOD Fine White Pepper
3 large eggs
2 x 400g ready-made puff pastry, defrosted
spinneysFOOD All-Pupose Flour, for dusting
Black sesame seeds, for sprinkling
Milk, for brushing

To serve

Tahini

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.

  • 2

    In a large bowl, combine the mince, spices, herbs, seasoning and eggs. Mix well with your hands until thoroughly combined.

  • 3

    Roll the puff pastry out on a lightly floured surface. Cut out 8cm circles using a glass or cookie cutter.

  • 4

    Place large tablespoonfuls of the mince mixture in the centre of each. Brush the edges with milk.

  • 5

    Fold three sides of the circle together to meet in the middle.

  • 6

    Brush with the milk and sprinkle with the sesame seeds.

  • 7

    Arrange the pies on the prepared baking tray and bake for 20-25 minutes until golden.

  • 8

    Serve the warm pies drizzled with tahini.

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