Easter Pie with Lamb

Appetizers | Mediterranean cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Easter Pie with Lamb

Ingredients

Wheat Flour - 17.6 oz
Dry yeast - 0.4 oz
Coarse Salt - ¾ spoons
Garlic - 4 cloves
Lamb Shoulder - 21.2 oz
Basil - 0.7 oz
Oregano - 0.7 oz
Parsley - 0.7 oz
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 fl oz

Step by Step guide

Step 1

Mix the yeast with 20 ml of warm water and let it sit for ten minutes. Combine the flour with the yeast, oil, and a pinch of salt. Knead the dough for eight minutes, then transfer it to a container greased with olive oil and cover with plastic wrap. Let it rest for one hour.

Step 2

Mix the minced garlic with salt, then add it along with the chopped herbs to the finely diced meat, and season with pepper.

Step 3

Cut off a third of the dough and wrap it in plastic wrap. Roll the remaining dough into a circle with a diameter of 22 cm and a thickness of 3 mm. Transfer it to a baking sheet. Place the filling in the center. Roll out the remaining dough thinly into a circle with a diameter of 20 cm. Cover the filling with it and pinch the edges to seal. Brush the top with beaten egg and make small holes with a knife. Bake for twenty-five to thirty minutes at 482°F.