- 0:50 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
All you need to make this lamb and potato pie is a little pastry, a tasty filling and a hot oven. No pie dish required!
Ingredients
- 1 1/2 cups plain flour
- 125g butter, chilled, chopped
- 2 tablespoons chilled water
- 1 small zucchini, grated
- 150g sweet potato, peeled, grated
- 1/2 cup fresh coriander leaves, chopped
- 1 small brown onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon allspice
- 300g lean lamb mince
- 1 egg, lightly beaten
- 2 teaspoons dukkah (see note)
- Plain yoghurt, to serve
- Fresh coriander, to serve
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add chilled water. Process until mixture just comes together, adding extra water if needed. Turn dough onto a floured surface. Knead until smooth.
- Step 2Place dough between 2 sheets of baking paper. Roll out dough to form a 30cm x 40cm rectangle. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
- Step 3Meanwhile, squeeze excess moisture from zucchini. Combine zucchini, sweet potato, coriander, onion, paprika, allspice and mince in a bowl. Season with salt and pepper. Spoon mixture, in a thin layer, over pastry, leaving a 6cm border. Fold pastry edge over filling. Brush pastry with egg. Sprinkle with dukkah. Bake for 30 minutes or until pastry is golden. Slice and serve with coriander, yoghurt and lemon wedges.
- Low carb
- Lower gi
Nutrition
2594 kj
Energy
35.6g
Fat Total
20.7g
Saturated Fat
4.1g
Fibre
26.5g
Protein
185mg
Cholesterol
374mg
Sodium
46.4g
Carbs (total)
All nutrition values are per serve
Notes
Dukkah is available in the herbs and spices section of the supermarket.
Related Video
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
