Moroccan-spiced pie with harissa yoghurt dressing
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Moroccan-spiced pie with harissa yoghurt dressing
- Prep time:
- 30 min
- Cook time:
- 30 min
- Serves:
- 6-8
Layers of crispy filo top Mitzie Wilson's delicious Moroccan-spiced pie to great effect
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Ingredients
- 500 g minced lamb
- 1 cloves garlic, minced
- 1 cm fresh ginger, grated
- 1/2 tsp cumin seeds, ground
- 1/2 tsp coriander
- 1/2 tsp salt
- 4 medium carrots, grated
- 2 raw beetroot, grated
- 75 g dried cranberries
- 100 g pine nuts
- 25 g butter
- 2 tbsp olive oil
- 200 g filo pastry
- freshly ground black pepper
For the harissa yoghurt
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Dry fry the mince in a medium pan until browned all over. Add the garlic, ginger, spices and seasoning and fry for 2-4 minutes.2. Add the carrots, beetroot, cranberries and most of the pine nuts reserving a tablespoon for decoration. Reduce the heat and simmer the mixture for 10-15 minutes and allow to cool.
3. Pre-heat the oven to 220C / Gas 6. Melt the oil and butter together in a pan. Brush a 28cm round loose-bottomed fluted flan tin with the oil and butter, lay one sheet of the pastry in the base allowing a little to hang over the edges.
4. Brush lightly with oil and butter and continue to layer up to 8 sheets of pastry at alternate angles so that the whole base is covered and there is plenty hanging over the edges and all round.
5. Pile the cooked mince mixture into the tin and bring the pastry up over the filling scrunching the pastry on top. Add 5 or 6 more sheets of pastry scrunched up on top and drizzle with the remaining oil and butter.
6. Bake for 20 minutes and sprinkle with the remaining pine nuts and continue to bake for another 5-10 minutes until golden and crisp.
7. Mix the harissa paste with the yoghurt and milk and sprinkle with a little paprika. Slice and serve the pie hot.
Comments & Ratings
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Latest Comment
View all comments (9)Al'Fez do a really tasty Harissa you can get it online at www.alfez.com
Amy Morocco
Posted 24 Oct 2011 4:03 PM
sounds really nice but what would you serve it with to make it a main meal?
strudel bear
Posted 27 Sep 2009 11:32 AM
lou50
Posted 25 Sep 2009 8:52 AM
Sorry all it should be two raw beetroot grated. I have added it to the ingredients list now. Apologies.
Nora R
Posted 27 Jul 2009 1:15 PM
Beetroot is mentioned in the method but not in the ingredients - quantity!
JaniceJ374
Posted 27 Jul 2009 12:57 PM
Method mentions beetroot but no mention in ingredients list. How much and is it grated or chopped?
JaneW22276
Posted 27 Jul 2009 8:16 AM
Do we need the beetroot that is not included in the ingredients?
Or is it the old trick where you always leave something out so nobody else gets the same taste !!!
GillianM72713
Posted 25 Jul 2009 2:59 PM
where does the beetroot come from? how much, raw or cooked? it is not listed in the ingredients
thank you
penny77
Posted 25 Jul 2009 9:23 AM
Beetroot? What beetroot? There is no beetroot in the ingredients. I am having a confusing day.
NZ_Trisha
Posted 25 Jul 2009 5:10 AM
This recipe is classed as easy
Avg User rating
3.39 / 5 (23 votes cast)
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