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    Thursday, June 11, 2015

    Lamb and olives pies recipe


    For filling
    3 Tbs olive oil
    1 Red onion, chopped
    ½ Cup spring onion, chopped
    Salt and pepper
    ½ Kilo (pre-cooked) minced lamb
    1 Cup green olives, sliced
    ½ Cup parsley, chopped
    ½ Cup walnut, chopped
    3 Tbs pomegranates syrup
    For dough
    2 2/3 Cups all purpose flour
    ¼ Cup whole wheat flour
    1 Tbs yeast
    1 tsp milk powder
    2 tsp sugar
    ¼ tsp salt
    1 ½ Cup warm water
    Egg whites, for brushing, beaten


    For filling:
    - Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
    - Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.
    For the dough:
    - Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
    - Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
    - Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
    - Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
    - Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle.
    - Pinch the edges of the dough together to seal.
    - Place in an oven tray, leave to rise for another 15 minutes.
    - Preheat oven to 200° C.
    - Brush pies with egg whites, and bake for 25 minutes or until golden. 

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    Item Reviewed: Lamb and olives pies recipe Rating: 5 Reviewed By: Mrs. Chef
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