INFO
Adapted from a recipe of Cuisine Actuelle, I turned an oriental pie into a indo-oriental pie.
Details
Ingredients
- 1 Puff Pastry Sheet
- 400g of ground lamb
- 1 or 2 Eggplant (depend on the size)
- 1 onion
- 3-4 twigs of fresh mint
- 150g of feta cheese
- 100g of greek yogurt (original recipe calls for humus)
- Olive Oil
- 1 tsp of Garam Masala (original recipe calls for as-el-hanout)
- Salt
- Pepper
Method
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Take the dough out of the freezer…
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Pre-heat oven at 375 F
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Using a Madeline, slide finely the eggplant
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In a pan, on medium heat, add some oil and grill the eggplant slices, about 3 mn per slice, add salt and pepper
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Set the slices aside on some paper towel to remove the excess of oil
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Dice the onion finely
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Add some oil to the pan, and get them translucide
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Add the lamb
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Add the Garam Masala, salt & pepper
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Cook for 15-20 mn
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Take the meat out, drain the excess liquid
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Finely slice the mint, add it to the meat
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Add the greek yogurt and the feta (crumbled)
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Lay out some parchment paper at the bottom of the pie dish
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Oil the paper
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Add the sliced eggplant in a nice pattern, make sure that slightly overlap
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Add the meat mixture
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Now lay your dough on top, ensure the sides are well tucked inside the dish/plate
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Poke the dough
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Place in the oven for 30 mn
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Once done, turn the oven to broil and grill the pie for another 10 mn (watch it)
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Take out from the over in a plate, remove the parchment paper and serve
The original recipe calls for a Tbsp of sugar but I did not find this necessary.
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn |
| Cooking Time | 40 mn |
| Temperature | |
| Authors | Pascal Crausaz / Cuisine Actualle |
| Special |
