On a recent trip to London I had a taste of this pie that was so utterly delicious as well as completely original, I begged its creator, Louise for the recipe. The minced lamb filling is full of spices and the crispy phyllo is brushed with honey and sumac giving it that wonderful sweet and savory flavor that reminded me of a Moroccan B’stilla. A whole new take on a meat pie and one that I will be making again and again.
Savory Lamb Baklava
1 lb minced lamb
2 large onions, diced
1 large carrot, diced
2 sticks of celery, chopped small
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chilli powder
1 tsp ground cinnamon
1 red pepper, seeded and diced
1 can whole peeled plum tomatoes (14 oz)
3 tablespoons tomato puree
2 tablespoons chopped mint
4 tablespoons chopped parsley
1 tablespoon honey, softened for brushing
1 tablespoon sumac
8 sheets phyllo pastry, divided
4 tablespoons melted butter for brushing
Preheat the oven to 350. In a large frying pan on medium high heat, cook lamb until brown (about 5 minutes). Add in onion, diced carrots, chopped celery and garlic and cook until onion has softened (8-10 minutes). Increase heat to high and add spices, pepper, tomatoes and tomato puree. Bring mixture to a boil then reduce to a simmer and cook for 20 minutes. The filling should be moist but not too wet. Leave to cool for 15 minutes.
Take a 10 inch square baking tin (I used a 8×12″ baking dish) and brush with a thin layer of butter and then place a sheet of phyllo in the bottom. Brush the sheet with more butter and place another sheet on top and brush with butter (you can cut or fold the pastry to fit the tin if necessary).
Stir the chopped mint and parsley into the cooked lamb mixture, then spoon the mixture into the baking tin lined with phyllo. Layer six sheets of filo pastry on top, brushing each layer with butter. Brush the top layer with warmed honey and sprinkle with sumac. Using a knife cut through the layers to form diamond or square shapes. Bake for 40-50 minutes until the pastry is golden and crisp.