Spiced Lamb and Spinach Pie with Pea Salad

INGREDIENTS

LAMB PIE
800g lamb mince 
1 brown onion, diced 
6 garlic cloves, minced 
150ml vegetable oil 
1 litre chicken stock 
1 tablespoon corn flour 
6 sheets of filo pastry 
50g butter, melted 
½ bunch spinach, stems removed 
Salt and pepper to taste 

SPICE BLEND 
1 tbsp cumin, ground 
½ tbsp coriander, ground 
½ tbsp turmeric, ground 
1 tsp sweet paprika 
½ tsp cracked black pepper 
Pinch nutmeg 

SALAD 
2 cups boiled and chilled peas 
2 handfuls watercress or pea sprouts (or a mix of both) 
Salt and pepper to taste 
1 teaspoon sumac 

YOGHURT SALAD DRESSING
100g greek Yoghurt 
20 mint leaves, sliced 
¼ bunch dill, fronds and stems, sliced 
50ml vegetable oil 
70ml extra virgin olive oil 
½ lime zest 
Pinch cracked black pepper 
20ml lemon juice 
50g white wine vinegar 
Pinch of cumin, ground Salt to taste

METHOD 

LAMB PIE
Add the stock to a pot & warm over medium to high heat. Meanwhile, in a bowl add the corn flour & gradually add water, while stirring, to make a thick slurry. 

Once the stock is hot, slowly pour in the corn flour slurry while whisking. The stock should thicken. If needed, strain afterwards. 

In a wide based pot/pan, heat the vegetable oil over medium heat. Once at temperature, add the diced onion and cook until translucent. 

Turn the heat to medium high & add lamb mince and cook & once browned, add garlic, and cook until the garlic is aromatic. 

Turn the heat back to medium & add spice mix. Allow to cook gently for 5 minutes. Season with salt to taste. 

Add the thickened stock & allow to simmer until desired consistency. Meanwhile, leaving spinach leaves whole, gently sauté in a pan over medium heat in a small amount of vegetable oil. 

Cut the filo sheets in half. With the melted butter & a pastry brush, brush one side with butter & face down in an individual pie dish. Repeat with two more sheets, laying in different directions. 

Fill the filo with a quarter of the mince, & top with cooked spinach leaves. Then pull the filo sheets up to encase the pie. Bake for 20 minutes on 180° celcius. 

YOGHURT DRESSING 
Add all ingredients to a medium bowl and fold together with a whisk until combined. 

YOGHURT DRESSED PEA SALAD 
In a bowl, add peas, sumac, salt to taste and desired amount of Yoghurt dressing. Stir to combine, and add watercress or pea sprouts at the last moment.