These lamb pies are made from a sticky no-knead dough so you need to work with it on a well-floured surface. Like scones, handle it as little as possible and if it springs back when you try to roll it out, stop, wait and let it relax before proceeding.
Half of the dough recipe below (divided into 6 pieces) is required for the pies. The other half can be pressed into a 20 x 30cm shallow tray, very well oiled with extra virgin olive oil, its top brushed with more oil and sprinkled with flaky sea salt. Bake in a 200C oven for about 40 minutes until well cooked like foccacia.
You can also refrigerate the rest of the dough for another time but bring it up to room temperature before using. It will keep refrigerated for a few days. Also, try using the other half in my Sugar rolls or Stuffed bread pie with butternut and feta.
For the dough
|3 cups||Warm water, you need it luekwarm|
|1 Tbsp||Dried yeast (Main)|
|5 cups||Flour (Main)|
For the pies
|4 large||Silverbeet leaves, white stalks discarded, leaves sliced 2cm thick|
|500 g||Lamb mince (Main)|
|1 tsp||Ground cinnamon|
|½||Basic bread dough, divided into 6 equal portions (weigh it and divide by 6 for accuracy); see above for how to use remainder of dough (Main)|
|150 g||Cherry tomatoes, halved|
|1 dash||Extra virgin olive oil, for brushing|
|1 tsp||Sesame seeds|
|½ tsp||Ground cumin|
|200 ml||Plain unsweetened yoghurt, naturally thickened|
|1 small handful||Parsley leaves|
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To make the dough
- Put the water, yeast and sugar into a large bowl. Wait until the yeast melts, then stir and place in a draught free warm place (a sunny deck works well) until the mixture is very frothy.
- Whisk in 2 cups of flour so you have a lump-free slurry. Set aside, covered, in a draught-free, warm place until doubled in bulk.
- Add the remaining flour and salt and mix well. Cover, put back in the warm place and allow to double in bulk.
To make the pies
- Heat the oven to 200C. Line a large oven tray with baking paper.
- Drop the silverbeet into a large saucepan of boiling water and boil for 2 minutes or until well wilted. Cool under cold water and squeeze dry.
- Put the lamb into a bowl and add the cinnamon, salt, onion and oregano. Mix well and divide into 6 equal portions.
- Roll each portion of dough into a 15cm diameter disc and place them side by side on the paper lined tray.
- Put a sixth of the lamb mixture, the silverbeet and the tomatoes across each disc of dough.
- Wet the edge and fold each disc in half, squeezing it together so it sticks.
- Brush the top of each pie with oil and sprinkle with sesame seeds and cumin.
- Place in the oven and bake for 30 minutes or until well cooked.
- Remove from the oven and eat with a dollop of yoghurt and a sprinkling of parsley leaves.