PIE
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In another pan, heat up 1 tablespoon olive oil and cook spinach with a pinch of salt and pepper. Cook for about 2-3 minutes until the spinach leaves have wilted, and then take off the heat immediately.
Line a pie plate with filo pastry sheets and spoon half the lamb filling onto the pastry. Layer spinach over the lamb filling and then spoon with more lamb filling.
Fold excess pastry in and over the filling before placing more filo pastry sheets over the filling to cover. Remember to brush each filo pastry sheet with melted butter.
Trim off excess pastry and tuck pastry into the sides.
Pop pie into the oven and bake for 20-30 minutes.
Nutrition Information per Serving: Total calories 636g, protein 36g, total fat 31.8g, total carbohydrates 51.8g, cholesterol 117mg, sodium 902mg
Lamb and Sausage Pie
This is a Spanish-style lamb and sausage pie that is flavorful and taken to the next level with the addition of saffron in the delicious filling.
Serves 6
2 hours 30 minutes
Ingredients:-
2 Pie Crusts
2 pounds Lamb Shoulder, trimmed with bones removed and cut into chunks
½ cup Spanish Chorizo, removed from casing and finely chopped
2 Sweet Onions, cut into thin slices
2 cloves Garlic, finely chopped
½ cup White Wine
¼ teaspoon Saffron Threads, crumbled
Directions:-
Heat up 2 tablespoons olive oil in a large skillet.
Season lamb with salt and pepper and place into the hot oil to brown on both sides, about 4 minutes on each side. Transfer browned lamb out into a large bowl.
Next, cook onions and garlic, sautéing for about 2 minutes.
Bring the heat down to medium and cover, cooking for another 15 minutes.
Return browned lamb to the skillet before pouring in wine and saffron.
Let mixture simmer for an additional 5 minutes and then add chopped sausage, cook for 2 minutes.
Take skillet off the heat and cool at room temperature for about 30 minutes.
Pre-heat the oven to 350 degrees.
Roll out 1 portion of pie crust dough and transfer into a pie plate.
Spoon filling into the prepared pie crust.
Roll out the other portion of pie crust dough and gently place over the pie filling to cover. Pinch the edges of the pie to seal the pie.
Make 4-5 slits on the top pie crust and brush generously with egg wash.
Pop pie into the oven to bake for 35 minutes.
Let pie cool for 15 minutes before serving.
Nutrition Information per Serving: Total calories 703g, protein 51g, total fat 38g, total carbohydrates 32.8g, cholesterol 154mg, sodium 605mg
Lamb and Roasted Garlic Pie
Lamb cooked to perfection in a savory and mouth-watering sauce with fragrant roasted garlic and rosemary. There really is nothing more comforting than a delicious pie like this!
Serves 4
3 hours 50 minutes
Ingredients:-
1 sheet Puff Pastry
2¼ pounds Leg of Lamb, cut into cubes
2 Carrots, finely chopped
1 Red Onion, finely chopped
1 whole Garlic Bulb
1 cup Red Wine
2 cups Lamb Stock
5 sprigs fresh Rosemary
2 teaspoons All-Purpose Rub
Directions:-
Have the oven pre-heated to 320 degrees.
Heat up 2 tablespoons olive oil in an oven-proof pot, cook onion and carrot for 4-5 minutes.
Add lamb cubes and cook until browned.
Pour in red wine, stock, rub and rosemary, stir to combine all ingredients together and cover the pot.
Transfer the pot from the stovetop to the pre-heated oven and cook for 2-3 hours. Check the lamb after 2 hours to see if it is tender enough and cook an additional ½-1 hour if it is not completely done yet.
Wrap garlic bulb in a piece of foil and pop into the oven next to the pot of lamb mixture. Roast garlic bulb for 1 – 1½ hours.
Once the garlic has roasted to perfection, carefully remove the skin and set the garlic flesh aside for use later.
Transfer cooked lamb into a pie dish along with some of the cooking liquid and place roasted garlic flesh over the lamb.
Bring the heat of the oven up to 350 degrees.
Place the piece of puff pastry over the pie filling and crimp the sides.
Using a sharp knife, cut 2-3 slits on the puff pastry and brush generously with egg wash.
Pop pie into the oven to bake for 30 minutes.
Nutrition Information per Serving: Total calories 582g, protein 51g, total fat 27g, total carbohydrates 23g, cholesterol 153mg, sodium 495mg
Lebanese Meat Pies
These little pockets of meaty goodness are what the Lebanese regard as comfort food! Grab a few to enjoy on the go or sit on the patio and indulge in 2 or 3 (or 4 or 5!) of these Lebanese meat pies with a warm cup of tea. Heavenly!
Yields 32
2 hours 50 minutes
Ingredients:-
1 pound ground Lamb (or beef)
1 Onion, chopped
3 Tomatoes, diced
6 tablespoons Tahini Paste
2 tablespoons Pomegranate Molasses
2 tablespoons Sumac Powder
2 tablespoons Lemon Juice
2 tablespoons fresh Parsley, chopped
2 tablespoons Ghee
2 teaspoons Salt
1 teaspoon Cinnamon
1 teaspoon All Spice
¼ teaspoon Cayenne
For the Dough:
3-2/3 cup Self-rising Flour
¾ cup Canola Oil
1 cup Water, warm
2 Eggs, at room temperature
3 tablespoons Powdered Milk
2 tablespoons Sugar
3 teaspoons Active Dry Yeast
¼ teaspoon Salt
Directions:-
Start by preparing the pie crust dough: combine flour, powdered milk, yeast, sugar and salt in a large bowl. Whisk to mix thoroughly before creating a well in the center of the mixture.
Pour oil and eggs into the well and stir with a spatula, adding the water as you stir.
Once you get a mixture of a dough-like consistency, place it onto a floured surface and knead for 3-4 minutes.
Wrap dough with a piece of clingwrap and place in a warm place for 1 hour to let it rise.
In the meantime, prepare the filling: heat up ghee in a large pan and cook onions for 3-4 minutes.
Stir in ground lamb (or beef) to brown, cooking for 10-12 minutes.
Turn the heat up and pour in tomatoes, cook for another 10 minutes. The pan should be quite dry at this point in time.
Sprinkle cinnamon, all spice, cayenne, sumac and salt into the mixture, stir to combine thoroughly before adding tahini paste and molasses, cooking for another 1 minute.
Take the pan off the stove and stir in lemon juice and parsley.
Let the mixture sit for 15-20 minutes to cool and thicken.
Heat up the oven to 425 degrees.
To assemble the pies, divide risen dough into 32 equal sized balls.
Roll out each ball of dough on a lightly floured surface into 6-inch circles.
Spoon about 2 tablespoons of filling into the middle of each dough circle.
To form the triangular shaped mini pies, fold in 2 ends of the dough and pinch at the middle and down both sides. Seal the pie by folding the last unfolded part of the circle in as well. Place completed pies onto a parchment lined baking sheet. You will have to bake these in batches.
Pop pies into the oven to bake for 12-15 minutes until they turn a beautiful golden brown color.
Nutrition Information per Serving: Total calories 682g, protein 28g, total fat 35.8g, total carbohydrates 62.6g, cholesterol 101mg, sodium 752mg
RHUBARB PIE RECIPES
Easy Rhubarb Pie
This recipe is as straightforwar
d as they come – a simple and delicious rhubarb pie with a hint of cinnamon flavor made with only 5 ingredients.
Serves 6-8
45 minutes
Ingredients:-
2 Pie Crusts
5 cups Rhubarb, cut into slices
1¼ cups Sugar
5 tablespoons Flour
1½ tablespoons Butter
¼ teaspoon Cinnamon
Directions:-
Pre-heat the oven to 425 degrees.
Roll out 1 portion of pie crust dough and transfer into a pie plate, pop prepared pie crust into the freezer while you prepare the pie filling.
Combine rhubarb, sugar, cinnamon and flour in a mixing bowl, stir to mix well.
Pour filling into prepared pie crust and drop butter over the filling.
Roll out the other portion of pie crust and carefully place over the pie filling. Trim the edges of excess dough and pinch the edges to seal.
Using a sharp knife, make a few slits on the top crust.
Bake for 15 minutes after which reduce the oven temperature to 350 degrees and bake for another 25-30 minutes.
Nutrition Information per Serving: Total calories 407g, protein 4g, total fat 17.9g, total carbohydrates 59.9g, cholesterol 6mg, sodium 262mg
Rhubarb and Blueberry Pie
Elevate the simple rhubarb pie to the next level with some fresh juicy blueberries!
Serves 8
1 hour 50 minutes
Ingredients:-
1 Pie Crust
8 stalks Rhubarb, cut into ¾-inch pieces
1 cup Blueberries
¾ cup Sugar
2 tablespoons Cornstarch
For the Topping:
¾ cup Flour
1/3 cup Brown Sugar
¼ block of Butter, cut into cubes
1 teaspoon ground Cinnamon
Directions:-
Combine rhubarb with 1/8 cup of sugar, toss to mix thoroughly before placing into a colander to drain off excess water.
Roll out pie crust dough and transfer into a pie plate, trimming excess dough off the sides and crimp. Pop pie crust into the fridge to chill for 30 minutes.
In the meantime, add blueberries, cornstarch and the remaining sugar to the rhubarb mixture. Set aside.
In a separate bowl, combine flour, brown sugar and ground cinnamon.
Using your hands, press butter into the dry mixture to make lumps. Cover bowl with a piece of clingwrap and pop into the fridge to chill.
Have the oven pre-heated to 400 degrees.
Spoon filling into the chilled pie crust and top with crumble.
Bake for 40-50 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 364g, protein 3g, total fat 13.5g, total carbohydrates 60g, cholesterol 15mg, sodium 216mg
Crusty Rhubarb Pie
This is the perfect pie for those who prefer their pie with a crumbled topping.
Serves 10
1 hour
Ingredients:-
1 Pie Crust
6 cups Rhubarb, diced
2 cups Sugar
6 tablespoons All-Purpose Flour
1 tablespoon Butter, chilled and cut into cubes
For the Topping:
½ cup All-Purpose Flour
¼ cup Sugar
¼ cup Butter, chilled and cut into small pieces
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out pie crust dough and transfer into a pie plate.
Prepare the filling by mixing rhubarb with flour and sugar. Stir to combine well.
Pour pie filling into prepared pie crust and place cubes of butter over the top.
Next, prepare the topping by combining butter, sugar and flour with your hands to create crumbs.
Top pie filling with crumbly topping and pop into the oven to bake for 1 hour.
Nutrition Information per Serving: Total calories 491g, protein 3.6g, total fat 14.9g, total carbohydrates 90g, cholesterol 19mg, sodium 226mg
Rhubarb and Raspberry Slab Pie
This gorgeous and delicious rhubarb and raspberry slab pie simply screams summer!
Serves 10
1 hour 10 minutes
Ingredients:-
1 Pie Crust
5 cups Raspberries
3 cups Rhubarb, cut into slices
2 cups Sugar
1/3 cup Cornstarch
For the Topping:
1 cup Flour
½ cup Butter, chilled
½ cup Brown Sugar
For the Icing:
1¼ cups Powdered Sugar
5 teaspoons Milk
½ teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 375 degrees and lightly grease the inside of a 9x13-inch baking pan.
Roll out pie crust dough and transfer onto the greased baking pan.
Whisk together sugar and cornstarch before adding raspberries and rhubarb. Stir everything together to combine well.
Spoon filling into the prepared pie crust and spread evenly out.
Throw all ingredients for the topping into a food processor. Pulse 4-5 times to create a crumbly mixture. Pour over the pie filling evenly.
Pop pie into the oven to bake for 50-60 minutes.
While the pie is baking, prepare the icing by mixing powdered sugar, vanilla and milk together. Drizzle the icing over the pie but only when the pie has cooled. While waiting for the pie to cool, place icing in the fridge to chill.
Cut slab pie into squares to serve.
Nutrition Information per Serving: Total calories 639g, protein 4g, total fat 19.8g, total carbohydrates 116g, cholesterol 31mg, sodium 257mg
Rhubarb and Raspberry Pie with Cream Cheese Crust
A gorgeous rhubarb and raspberry pie with a yummy cream cheese pie crust that is sure to impress all your guests and whet their appetites.
Serves 8
2 hours
Ingredients:-
2 Cream Cheese Pie Crusts
4 cups Rhubarb, cut into cubes
1½ cups Raspberries
1½ cups Sugar
¼ cup Cornstarch
Zest of 1 Lemon
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out 1 portion of pie crust dough and transfer onto a pie plate.
Roll out the other portion of pie crust and cut into strips using a sharp knife or a pizza cutter. Set aside.
Prepare the filling by mixing together rhubarb, raspberries, sugar, cornstarch and lemon zest in a mixing bowl. Combine all ingredients thoroughly and spoon into the prepared pie crust.
Arrange the pie crust strips over the pie filling in a lattice design and crimp the sides.
Sprinkle about 1 tablespoon of sugar over the pie and brush with egg wash.
Pop into the oven to bake for 75-90 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 523g, protein 5.6g, total fat 25.5g, total carbohydrates 71g, cholesterol 71mg, sodium 250mg
Rhubarb and Apple Pie
A sweet and slightly tart rhubarb and apple filling topped with crunchy walnut topping that is sure to be a hit with the family.
Serves 8
1 hour 10 minutes
Ingredients:-
1 Pie Crust, blind baked
1¼ pounds Rhubarb, cut into slices
2 Granny Smith Apples, cut into slices
1 cup Sugar
3 tablespoons Flour
1 tablespoon Lemon Juice
1 teaspoon Cinnamon
¼ teaspoon Salt
1/8 teaspoon ground Nutmeg
For the Topping:
¾ cup All-Purpose Flour
½ cup Brown Sugar
1/3 cup Walnuts, chopped
6 tablespoons Butter, chilled and cut into cubes
Directions:-
Have the oven pre-heated to 425 degrees.
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br /> Next, prepare the filling by tossing rhubarb and apples with sugar and lemon juice.
Add cinnamon, nutmeg, 3 tablespoon flour and salt. Stir to combine thoroughly.
Pour filling into the pre-baked pie crust.
Prepare the topping by combining brown sugar, flour and salt in a small bowl.
Using your hands, press butter into the flour mixture and fold walnuts in.
Top the pie filling with the topping and pop into the oven to bake for 15 minutes before bringing the heat down to 375 degrees and baking for an additional 30 minutes.
Nutrition Information per Serving: Total calories 478g, protein 4.9g, total fat 19.5g, total carbohydrates 74.9g, cholesterol 23mg, sodium 312mg
Rhubarb Mini Tarts with Berries and Pistachios
Gorgeous mini rhubarb tarts topped with fresh berries and nutty pistachios. How can anyone resist?
Serves 4
50 minutes
Ingredients:-
2 Shortbread Pie Crusts
1¾ cups Rhubarb, cut into ½-inch pieces
½ cup Sugar
¼ cup Water
1 teaspoon Lemon Juice
½ tablespoon Powdered Fruit Pectin
Fresh Berries
Chopped Pistachios
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out pie crust dough and cut out 4 circles that will fit into individual 4-inch tart pans.
Transfer the circles into the tart pans and chill in the fridge for 40 minutes before popping into the oven to bake for 20 minutes. Set aside.