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Gary Mehigan

Bastilla of Lamb, Olives and Pine Nuts

Serves 4

Ingredients

  • 400g lamb mince
  • 2 cloves garlic
  • 1 onion
  • 2 tsp sumac
  • 2 tsp coriander
  • 2tsp cumin
  • 1 tsp smoked paprika
  • salt
  • pepper
  • 200ml white wine
  • 2 bay leaves
  • 2 sprigs thyme
  • 75g black kalamata olives - pitted
  • Fresh coriander – chopped including roots
  • pine nuts
  • 12 sheets filo pastry
  • 100g butter melted
  • 200ml yogurt drained over night
  • 30ml olive oil
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Method

  1. Fry the lamb mince in olive oil, until caramelized add the onions and garlic and cook for a further 3 – 4 minutes until softened. Add the spices and cook out for a few minutes. Add the wine bay leaves and thyme, fresh tomatoes and lamb stock.
  2. Bring to a simmer and add the olives and half of the chopped coriander. Allow to cook over a low heat for 1hr approx until the flavours have combined.
  3. Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.
  4. Line the moulds with the filo brushing each sheet of filo with the melted butter. Place the lamb mince inside the pie and wrap the filo in to seal.
  5. Bake at 180°C for 15-20 minutes or until golden.
  6. De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.
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