Mini lamb pies
Cookbook Challenge 2011: Fortnight 5
Theme: Outdoors
Recipe: Mini lamb pies
From: Arabesque
Oh no! I’m late for last fortnight’s Cookbook Challenge theme, which was “outdoors”. I cooked my dish, which we took to the Avalon Airshow, but ran out of time to write the post and edit photos. Still, here I am – better late than never.
Because I had planned to take my dish to the Airshow, I needed something that I could make ahead of time, that would be okay eaten cold. I decided to make mini lamb pies, from Arabesque, to add to a little picnic that I packed for the day.
The little pies are like little pizzas. The base is made from a bread dough that includes yoghurt, which gives a soft, tangy sourness to the crust. The topping was a seasoned lamb, tomato and coriander mixture. The recipe is fairly easy to put together and makes a rather large amount – I got about 24 mini pizzas from the recipe. It took bloody ages rolling out 24 pies by the way, larger ones would have decreased the cooking time for sure! The dough is very oily, and I found it easy to work with – it rolled out thinly without any problems. Different toppings are obviously possible, though I’m not sure about the variation suggested in the book – meat and yoghurt – as the dough has a sourness to it, and I think it needs something that’s not sour to balance it out.
The day of the Airshow was hot and sunny, with a max temperature of about 28°C – a big change from the one in 2009! Since food poisoning is really uncool, I packaged up the lamb pies with the rest of our picnic food – cheese, dips, crackers and fruit, in an esky bag with a frozen ice brick. Once at the Airshow, we met up with Dany and her father Reg and stepmum Denise, and set up camp along the run way.
Dany had brought spicy meatballs with tzatiki and pita bread to add to our picnic.
Which lead to our creation: meatball in a lamb pie wrap. Fucking Genius.
And how did the lamb pies fare? I thought they were pretty good – we ate them cold, held in one hand, with minimum mess. I was really happy that the topping managed to stay on! They would be even nicer warm – the couple I “taste tested” from the oven were delicious, with a thin crispy crust.
See previous Cookbook Challenge posts here.
And see what other participants made at the Cookbook Challenge forum.
Now, how about some plane photos before we get to the recipe? (Hah, it’s my blog, you have to humour me!) 😀
Right, that’s enough! Recipe time!
Little meat pies
From Arabesque
For the dough
About 250g warm yoghurt
2 teaspoons dried yeast
pinch of sugar
50l warm water
500g strong white bread flour
1 teaspoon salt
4 tablespoons extra virgin olive oil
For the meat and tomato topping
1 large onion, peeled and finely diced
600g minced lamb
3 large garlic cloves, crushed
1/2 teaspoon ground allspice (I didn’t have any, so used coriander)
salt and black pepper
2 tablespoons pomegranate molasses
500g tomatoes (unpeeled), chopped finely
50g pinenuts (optional)
Dissolve the yeast and sugar in the water and leave for 10 minutes until frothy.
Mix the flour with the salt and oil in a large bowl, and add the yeast mixture and enough of the yoghurt to make the dough come together. Start mixing it with a fork and then work it with your hand.
Knead the dough for about 10 minutes, until it is smooth and elastic. Add a drop of oil to the bowl and roll the dough around to prevent a skin forming. Cover with oiled cling flim and leave in a warm place for 1&1/2 hours to double in bulk.
Punch down the risen dough and knead for another minute. Take small lumps of the dough (about walnut sized if making mini pies or egg sized if making larger ones) and roll out with a rolling pin. Don’t use any flour as the dough is very oily. Roll out the dough thinly and place on trays lined with baking paper.
For the topping, mix together the onion, lamb, garlic, allspice, pomegranate molasses, tomatoes and pinenuts in a bowl. Season with salt and pepper.
Take lumps of the mixture and spread it thickly on to the rolled out dough, going right up to the edges.
Preheat the oven to 200°C and bake one tray of pies at a time on the top shelf for about 15 minutes, or until browned and crisp.
Hannah
March 22, 2011 @ 11:40 pm
Meatball in a lamb pie wrap YES. Whoever thought of that deserves a crown. A crown of pieball awesomeness.
(Seriously, it is possible for me to be enticed by meat. Crazy, I know. I’m almost tempted to make this, because I have 750g of kangaroo mince in my freezer… but I’m too lazy to roll out 24 rounds of dough.)
Agnes
March 27, 2011 @ 12:04 pm
Well you could roll out ONE MASSIVE ROUND instead of 24. You might need an industrial sized oven – but life is all about compromise, no?
Kayla @ Fitter Than Choc
March 23, 2011 @ 1:55 am
It’s better late than never:) I like how this recipe uses yogurt rather than the usual egg. While I’m not a big fan of lamb, I would think that this will still be pretty darn good with beef!
Agnes
March 27, 2011 @ 12:06 pm
Yep, it would be great with beef! Or even with a vegetarian topping… ooh ricotta and spinach might be good!
Adrian in Food Rehab
March 23, 2011 @ 12:48 pm
Nooice eats to take to the airshow. The show looks awesome, I’m yet to make it down for it.
Agnes
March 27, 2011 @ 12:12 pm
The airshow is worth going to if you like planes 🙂 (I don’t really, but since I drag Alastair to everything else, I suck it up once every two years to go with him – haha)
Annette
March 23, 2011 @ 9:24 pm
Excellent stuff Agnes. I like the look of the lamb pies –we’ll be having picnics here soon and I’ll give these a go! But as for the plane photos –wow!!! They are truly awesome –you must be chuffed. I’ll get Uncle Ken to take a look at your blog to see them too. Looks like a great day on both the air and stomach fronts.
Agnes
March 27, 2011 @ 12:14 pm
Thanks Annette! It was a good day. Jealous that you’ll be having picnics soon… it’s getting far too cold for picnics here now!
penny aka jeroxie
March 24, 2011 @ 11:47 am
Lovely shots of the planes…. seems like a great day out. And how good was the weather up in Sydney.
Agnes
March 27, 2011 @ 12:14 pm
Oh the weather in Sydney was SO GOOD! Gorgeous.
Conor @ Hold the Beef
March 24, 2011 @ 8:06 pm
Seriously fucking genius, holy shit! Love it!!!
Also loving the sour dough idea here, although a bit turned off by the oiliness factor. I might have to do a little experimenting. A little meaty experimenting, of course…
Agnes
March 27, 2011 @ 12:16 pm
Hahaha! 😀
The dough isn’t scarily oily – just oilier than a usual bread dough. It’s worth a try!
Iron Chef Shellie
March 26, 2011 @ 1:49 pm
omg i’m so making these! and yes, fucking genius indeed!!
great photos, air show made for a great post!
Agnes
March 27, 2011 @ 12:17 pm
Hehee, thanks Shellie! Have fun making them, they’re yum!
mademoiselle délicieuse
March 28, 2011 @ 7:01 pm
How fitting that you got to enjoy your outdoor-themed food outdoors!
And love the shot of the Jelly Belly plane =D
Agnes
April 4, 2011 @ 8:24 pm
The Jelly Belly plane was really cool! 😀 He landed it on a moving RV!
Johanna GGG
March 31, 2011 @ 2:42 am
great photos of the air show and am glad your pies worked well cold – I think that i often the test of a good recipe – everything tastes great warm from the oven but good food tastes great when cold too
by the way – you are lucky to have a nice day considering how crap this summer has been – the last few outdoor events I have had have been scuppered by the rain
Agnes
April 4, 2011 @ 8:24 pm
Thanks! I know about the nice day – it has been sadly rare this summer.