Spicy lamb and olive pie


Yesterday I made spicy lamb, olive and caramalized onion pie.  I picked up a copy of the November Delicious magazine just because of the cover photo.  I’ve been searching their website for the recipe but they don’t have it listed.  Maybe when the issue is a bit older they’ll get it on the site.  In the mean time..

2 large onions
1kg lamb diced into cubes
3tbs harissa paste
4 tbs olive oil
140g tomato paste
1 tbs plain flour
150mls dry red wine
250mls beef stock
2 bay leaves
1 cinnamon stick
150g pitted Kalamata olives
100g sunblushed tomatoes (if in oil, drain.  chop roughly)
25g caster sugar
Handful of chopped mint
puff pastry
1 med egg

1. Preheat the oven to 160C
cut one onion into rounds (you can leave this bit out, I did) and chop the other, set aside
2. Season the lamb and toss in the harissa paste. Heat the oil in a pan over medium high heat. Add the lamb in batches until browned and set aside.
3. Add the chopped onion to the pan and reduce the heat slightly. Cook until soft, about 5 minutes. Add the tomatoe puree/paste and stir for about 1 minute. Add the wine, stock, cinnamon and bay leaves then season well. Transfer to an oven safe dish (or keep it in the pan if your pan is oven safe) and cook for an 1 1/2 hours until the meat is tender. Stir in the olives and sunblushed tomatoes. Set aside to cool.
4. Increase the oven temp to 200C, I skipped this bit- where you caramalize the onions
5. Stir in the mint into the cooled pie filling. Ladle into oven proof pie dishes. I had oven proof tapas dishes so that is what I used for individual pies or you can use one large oven proof dish. Roll out the puff pastry, slightly flour it, cut it and place it over the pies. Press down the edges and trim it. Egg wash the top and place in the oven for about 30 minutes or until the crust is nicely golden brown.

I should have taken a photo of the pie once we tucked into it, the filling looked and tasted wonderful.  Sorry but we were too busy eating it to stop for photos.  It was very yummy.  Only problem w/ this recipe, or should I say only mistake I made was that I didn’t have enough lamb.  I only had 1/2 of what it was asking for and I really should have gone out for more.  I also omitted the mint- couldn’t find any.  The bay leaves were also dropped as I thought I had some but didn’t so if I wasn’t going to go out to get more lamb I surely wasn’t going out for bay leaves.

 On the remodeling front, we did meet up w/ a builder yesterday. We were very impressed with him. I just hope we are as impressed w/ his quote. I’ll keep you updated on how that goes.


  1. Suburban Mum
    December 7, 2007 /

    That looks YUMMY. How many is it supposed to serve? I say “supposed” cos my husband will happily eat a double portion of any recipe 🙂

  2. Vic
    December 7, 2007 /

    On a purely selfish note, I’m glad you were impressed!

    Let’s hope his work is as good as his selling! 😉

    The pie looks fab. I wish my pastry looked like that!
    Vic x

  3. jenty
    December 8, 2007 /

    That sounds absolutely yummy!

  4. December 8, 2007 /

    Wow. This looks incredible. I’ll have to try it.

  5. December 19, 2007 /

    looks great, won’t eat olives! Yeah, I’m retarded, and I say my husband has food issues!

    Builder?? OH HOW EXCITING!!