Recipe

Lamb and eggplant pies

Mar 31, 2022 1:00pm
  • 30 mins cooking
  • Serves 4
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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?

Ingredients

  • 2 teaspoons vegetable oil
  • 1 medium red onion (170g), chopped finely
  • 1 clove garlic, chopped finely
  • 500 lean minced lamb
  • 1 medium eggplant (300g), chopped coarsely
  • 2 teaspoons ground cumin
  • 4 medium roma tomatoes (300g), chopped coarsely
  • 1 tablespoon lemon juice
  • ¼ cup (40g) pine nuts
  • 100 grams fetta, crumbled
  • 2 sheets fillo pastry
  • cooking-oil spray
Oak leaf & herb salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons white sugar
  • 1 green oak leaf lettuce, leaves separated
  • ¼ cup coarsely chopped fresh chives
  • ½ cup firmly packed fresh flat-leaf parsley

Method

  • 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.

Notes

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

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