Recipe – Lamb Borek Pie
Ingredients
Directions:
Step 1 – Preheat the BBQ to medium heat – approximately 180°C. Set up the BBQ with a BBQ safe frying pan. Dry fry the pine nuts until they start to brown, then set aside.
Step 2 – Heat the oil and cook the onion until it starts to turn golden. Add the garlic and cook for 2 minutes, stirring constantly, then add the lamb, cumin, coriander, cinnamon, paprika, sumac and salt. Break up the lamb and cook until the meat turns brown and the spices are well mixed in.
Step 3 – Add the passata and water, stir together then allow to simmer with the BBQ lid closed for around 10 – 15 minutes or until the liquid is quite reduced and the mixture almost dry. Remove from the BBQ, stir through the pine nuts and currants and set aside to cool.
Step 4 – Lay a single sheet of phyllo onto a damp, clean tea towel and brush with the melted butter. Lay another sheet of pastry directly on top, brush again with butter and repeat until you have 4 sheets of pastry prepared. Layer 1/3 of the lamb filling along the closest edge, roll into a log shape (not too tightly) and set aside. Repeat the process until you have 3 logs of pastry.
Step 5 – Brush the inside of a cast iron skillet with a little butter, then carefully transfer the first log into the pan. Coil to form a tight spiral, then add the second and third logs to the coil to fill the pan. Brush the top of the coil with butter and sprinkle with sesame seeds.
Step 6 – Ensure the BBQ is set to medium heat – approximately 180-200°C and set up for indirect cooking. If you are using a Weber Q, set up your barbecue with a convection tray and trivet. Once the BBQ has reached temperature, place the pan into the BBQ, away from direct heat and bake around 30 minutes or until the top is golden.
Step 7 – While the pie is baking, mix all of the sauce ingredients together in a small bowl.
Step 8 – To serve, cut the pie into wedges and serve with the yoghurt sauce.
