Indian Lamb Pie with Fennel, Pea and Feta Salad

Indian Lamb Pie with Fennel, Pea and Feta Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 22, 2018.
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Be careful when you when you open pastry as they can be very hot.

Ingredients

Pie

  • 1/3 leek
  • 1 sheet puff pastry
  • 1 tsp milk
  • 1 clove minced garlic
  • 2 tsp pie spice mix
  • 100g pulled lamb
  • ¼ cup chicken stock
  • 1/3 bag baby spinach
  • 1 tsp lemon zest

Salad

  • ¼ cup frozen peas
  • ¼ fennel bulb
  • 2 Tbsp mint
  • 30g feta cheese
  • ½ tsp lemon zest
  • 2 tsp lemon juice

To serve

  • 1 Tbsp yoghurt (optional)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Cut leek in half lengthways and thinly slice. Cut pastry square into two triangles.
  2. Place pastry on prepared tray and brush with milk. Bake for about 10 minutes, until golden and puffed up.
  3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook leek, garlic and pie spice mix for about 2 minutes, until tender. Add pulled lamb and stock to pan and cook for about 1 minute, breaking lamb up with a spoon, until combined.
  4. Add spinach and first measure of lemon zest and cook for about 1 minute, until wilted. Season to taste. While lamb mixture cooks, cook peas in pot of boiling water for about 2 minutes, until bright green and tender. Drain and refresh under cold water.
  5. Thinly slice fennel and add to a medium bowl, crumble in feta and add peas, mint leaves, lemon zest and juice. Drizzle with olive oil, toss to combine and season to taste.
  6. To serve, open pastry triangles in half horizontally and fill with pie mixture. Spoon yoghurt onto a plate (if using) and top with Indian lamb pie and salad.

Nutritional Information

Energy 2747 kj
657 kcal
Protein 36.4g
Carbohydrate 45.8g
Fat 36.0g