Turkish Lamb Pie Recipe

Are you ready to try these soft and fluffy savory pies filled with spiced minced lamb and cheese? These Turkish Lamb pies are amazingly delicious and an excellent crowd pleaser!

Hi Guys,
After a long silence, I get to post for you guys. I know some of you have been eagerly waiting for a new recipe.
So if you guys are interested in the reason behind my absence, Here is a short version of why.
I have been very sick. On the 23rd of Feb, I was tested positive for Covid-19 and taken to the isolation center. I could have stayed at home and isolated myself but, my husband and son were tested negative. Therefore, I did not take a chance.
By the 2nd day at the center, I lost my sense of taste, and whatever I ate was tasting metallic. The first few days were difficult, and I was weak. Slowly I was feeling better. I had to stay there for two weeks, and it was so frustrating, and I was missing my family. Finally, I came back home and, I am so thankful that I am safe and back home with my family.
Hope and pray that every one of you and your family stays safe!

This recipe is an inspiration from Turkish meat pies that I have devoured countless times in Turkish restaurants. We love middle eastern cuisine. I have a few middle- eastern recipes like Cheese Fatayer, Gozleme, Turkish Pide, Spinach & Feta Bread Rolls, and Homemade Pita Bread on the blog. Have a peek if it pleases your palate. 

How to make Turkish lamb pies

 The bread is soft and fluffy with a slightly chewy texture. I filled these with minced lamb cooked with aromatic spices and herbs. Topped them with a cheese mixture which makes the pies so flavorful. These mini lamb pies are freezer-friendly and fantastic for lunches or any occasion. Since we cannot entertain due to this pandemic, try making these lamb pies and drop them off at your friends and family. 

 I adopted my easy Fatayer dough recipe to make these Turkish Lamb pies. It is an enriched dough with yogurt and eggs. It is simple to put together. You can make the dough ahead of time and rest it in the refrigerator overnight. Take the dough out; let it double in size(proof) in a warm place. It might take around 1-2 hrs depending on how warm or cold your kitchen is. 

How to make the dough for the minced lamb pies

 An important thing to remember when forming yeasted dough: Flour absorbs water differently. The water measurements might vary according to the flour that you are using and the climate. Sometimes you might need more water. The result should be very soft (not very sticky) dough. If you get a slightly sticky dough, rest the dough for 10 minutes and knead the dough. Avoid adding more flour.

Add the flour, yeast, and sugar into a large bowl and mix well. Next, add the salt, oil, yogurt, an egg and, warm milk into the flour mixture and mix well until it comes together. Place the dough on a working surface and knead for 10 minutes. Put the dough into an oiled bowl, cover with a cling wrap, and place it in a warm place for an hour to rise. Meanwhile, make the minced lamb filling.

How to make minced lamb filling

 Make this easy minced lamb recipe for the pie filling; prepare ahead of time. If you don’t fancy lamb meat, feel free to replace it with ground beef or chicken.  

I seasoned the lamb mince with some aromatic spices like allspice, sumac, paprika, cumin, garlic, and, cinnamon followed by some fresh herbs like parsley and mint that complements the meat. For more flavor, I added tomato puree and some brown raisins. You can replace the raisins with some golden sultanas. 

• Place a large skillet with 1 Tablespoon of Olive oil on medium-high heat. Add the onion, garlic, and fry for a minute. Keep stirring a few times to make sure the garlic isn’t burning.
• Now, add the ground lamb and fry until browned and fully cooked through. It took about 5-7 minutes.
• Follow by adding brown raisins, allspice, sumac, salt, cumin, paprika, and cinnamon. Mix well until combined and cook for 2 minutes.
• Next, add the tomato paste, mix well until tomato paste is well incorporated, and cook for another 2 minutes.
• Lastly, add the chopped parsley, mint, and take the skillet off the fire.
• Cool completely before filling the pie.

How to make the cheese filling for the pies

I used cream cheese and mozzarella cheese for this filling. However, you can also add some feta if you prefer. 

• Use a whisk to beat the cream cheese until it is soft and smooth. Next, mix in the shredded mozzarella cheese and some parsley and leave aside. 

Turkish Lamb Pies

Recipe by Ruwani Ravin KumarCourse: Lunch, Appetizers, SnacksCuisine: Turkish, Middle Eastern

Servings

12

servings

Prep time

2

hours 

50

minutes

Cooking time

18

minutes

The bread is soft and fluffy with a slightly chewy texture. I filled these with minced lamb cooked with aromatic spices and herbs. Topped them with a cheese mixture which makes the pies so flavorful. These mini lamb pies are freezer-friendly and fantastic for lunches or any occasion.

Ingredients

• For the pie dough

• 500g / 4 cups of all-purpose flour

• 2 teaspoon sugar

• 2 1/4 teaspoon Instant Yeast

• 1 1/4 teaspoon salt

• 60ml / 1/4 cup olive oil/canola oil

• 1 large egg

• 45g /3 Tablespoons full-fat plain yogurt

• 240ml / 1 cup warm whole milk

• 1 Egg yolk & 1 teaspoon of milk for brushing on top
  

• For the Minced Lamb filling

• 1 Tablespoon olive oil

• 1 medium red onion chopped finely

• 3 cloves of garlic chopped finely

• 500g / 1 lb minces or ground lean lamb

• 40g / 1/4 cup of golden sultanas or brown raisins roughly chopped

• 1 teaspoon allspice

• 1 1/4 teaspoon sumac

• 3/4 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 2 tablespoons tomato paste

• 2 Tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh mint

• Garnish – Pomegranate seeds

• For the Cheese filling**

• 180g / 3/4 cup soft cream cheese

• 115g / 1 cup of shredded mozzarella cheese

• 1/4 teaspoon ground black pepper

• 1 teaspoon finely chopped parsley

Directions

• Making the Pie Dough
• Add the flour, yeast, and sugar into a large bowl and mix well.
• Next, add the salt, oil, yogurt, an egg and, warm milk into the flour mixture and mix well until it comes together.
• Place the dough on a working surface and knead for 10 minutes. Put the dough into an oiled bowl, cover with a cling wrap, and place it in a warm place for an hour to rise.
• Meanwhile, make the minced lamb filling.
• Making the minced lamb Filling
• Place a large skillet with 1 Tablespoon of Olive oil on medium-high heat. Add the onion, garlic, and fry for a minute. Keep stirring a few times to make sure the garlic isn’t burning.
• Now, add the ground lamb and fry until browned and fully cooked through. It took about 5-7 minutes.
• Follow by adding brown raisins, allspice, sumac, salt, cumin, paprika, and cinnamon. Mix well until combined and cook for 2 minutes.
• Next, add the tomato paste, mix well until tomato paste is well incorporated, and cook for another 2 minutes.
• Lastly, add the chopped parsley, mint, and take the skillet off the fire.
• Cool completely before filling the pie.
• Making the cheese filling
• Use a whisk to beat the cream cheese until it is soft and smooth. Next, mix in the shredded mozzarella cheese and some parsley and leave aside.
• Assembling the pie
• After resting the dough for an hour, punch down the dough to remove all the air. Divide the dough in half. Now, take one-half of the dough and cut it into 12 equal pieces. Do the same to the other half of the dough to make 24 small pies. Shape all the pieces into a ball, and place them back in the bowl. Cover them to prevent drying. Rest the dough balls for 10 minutes.
• First, take out a dough piece and roll it to a 10cm circle as shown above (picture no 1)
• Using an 8cm round cookie cutter, cut a circle. (Picture 2)
• Next, take the remaining strip, divide it in half and roll them into long ropes. Roughly 8-9 inches long. ( Picture 3)
• Afterward, twist the two ropes together and make sure the edges are well sealed: with a dab of water. ( Pictures 4 & 5)
• Now, place the cut circle on a parchment-lined sheet pan and spread a little cheese filling. (Picture 6)
• Slightly brush some water on the edges of the circle and slowly place the twisted rope around it and seal well with a dab of water. Sealing it this way will keep the shape intact.
• Place 1 Tablespoon of meat filling in the center. Spread the filling and press it down slightly.
• Lastly, add a little dollop of cheese filling in the center( about 1 teaspoon). ( Picture 7)
• Repeat the same with the rest of the dough.
• Cover the sheet pan with cling wrap and let them rise for 30 minutes in a warm place.
• Preheat the oven at 190°C/374°F.
• After 30 minutes, brush the pies with egg wash and bake them for 12- 15 minutes until slightly golden.
• Garnish with some pomegranate seed and drizzle some plain yogurt on top of the pies and serve warm.