Chef Adam Moore Aussie Lamb Baharat Party Pies
- Prep time 30Min
- Cook time 30Min
- Technique Grill
- Meat Lamb
- Cut Ground
- Serves 12
Elevate your party menu with Aussie Lamb Baharat Pies. Tender lamb marinated in aromatic spices, baked in a flaky pastry crust.
Ingredients
- 3 Tablespoons olive oil
- 1 onion, minced
- 1 ½ pounds Australian lamb leg, minced
- 1 cup dark beer
- 1 ½ cup beef stock
- 1 carrot, minced
- 1 celery stalk, minced
- 2 garlic cloves, minced
- 1 Tablespoon tomato paste
- 1 Tablespoon Baharat seasoning blend
- 1 Tablespoon honey
- 2 Tablespoons flour
- Pie dough
- 1 cup feta cheese
- 1 cup cream cheese
- Micro mint, to garnish
Method
For the filling: Cook the first ten ingredients in a large pot over MEDIUM heat until tender, about 15 minutes. Create a slurry with the flour, honey, and water as needed, and add it to the meat mixture. Cook until thickened, about 5 minutes. Remove from heat and refrigerate until ready to use.
For the pies: Fill small muffin tins with the lamb mixture and top with pre-baked pie dough. Brush the dough with an egg wash and bake until golden.
For the whipped feta: In a mixer fitted with a paddle attachment, mix together feta and cream cheese until smooth.
To serve: Pipe a dollop of whipped feta cheese onto the party pies and garnish with micro mint. Serve immediately.
