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
- Take the dough out of the freezer…
- Pre-heat oven at 375 F
- Using a Madeline, slide finely the eggplant
- In a pan, on medium heat, add some oil and grill the eggplant slices, about 3 mn per slice, add salt and pepper
- Set the slices aside on some paper towel to remove the excess of oil
- Dice the onion finely
- Add some oil to the pan, and get them translucide
- Add the lamb
- Add the Garam Masala, salt & pepper
- Cook for 15-20 mn
- Take the meat out, drain the excess liquid
- Finely slice the mint, add it to the meat
- Add the greek yogurt and the feta (crumbled)
- Lay out some parchment paper at the bottom of the pie dish
- Oil the paper
- Add the sliced eggplant in a nice pattern, make sure that slightly overlap
- Add the meat mixture
- Now lay your dough on top, ensure the sides are well tucked inside the dish/plate
- Poke the dough
- Place in the oven for 30 mn
- Once done, turn the oven to broil and grill the pie for another 10 mn (watch it)
- 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 |
