Dinner ideas

Lamb and eggplant pies


These low-carb Middle Eastern-style pies are topped with fetta and filo pastry for a tasty midweek meal but good enough for a special occasion too.

Looking for more low carb meals or savoury pie recipes?


Oak leaf & herb salad


1.Preheat oven to 180°C/350°F. Oil four 10cm, 1-cup (250ml) ovenproof dishes; place on an oven tray.
2.Heat oil in a large deep frying pan; cook onion and garlic, stirring, until soft. Add lamb; cook, stirring, until browned. Add eggplant and cumin; cook, covered, stirring occasionally, for 10 minutes or until eggplant is soft. Stir in tomato, juice and pine nuts; remove from heat. Spoon mixture into dishes; top with fetta.
3.Place one sheet of pastry on a clean, flat surface. Spray with oil; fold in half crossways, spray with oil. Cut in half to make 2 pieces. Repeat with remaining pastry, making 4 pieces of pastry in total. Place each piece of pastry over lamb mixture, lightly scrunching and tucking pastry around mixture.
4.Bake pies for 15 minutes or until pastry is golden.
5.Meanwhile, make oak leaf and herb salad. Place oil, vinegar, mustard and sugar in a screw-top jar; shake well. Season to taste. Place lettuce and herbs in a medium bowl with dressing; toss gently to combine.
6.Serve pies with salad.

Cover fillo pastry sheets with a damp tea towel to prevent them from drying out while not using.


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