Moroccan-spiced pie with harissa yoghurt dressing

Prep: 30 mins
Cook: 30 mins
Moroccan-spiced pie with harissa yoghurt dressing

500g minced lamb

1 clove garlic, minced

1cm 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

75g dried cranberries

100g pine nuts

25g butter

2 tbsp olive oil

200g filo pastry

Freshly ground black pepper

For the harissa yoghurt

2-3 tsp harissa

200ml Greek yogurt

2-3 tbsp milk

Pinches of paprika, to garnish

Brown the mince in a medium pan, without adding any fat. Thrown in the garlic, ginger, cumin, coriander, salt and pepper. Fry for about 2 to 4 minutes.

Mix in the carrots, beetroot, cranberries and the pine nuts, minus a tablespoon to decorate. Lower the heat and let it simmer for about 10 to 15 minutes. Set aside to cool down.

Heat the oven to 220°C. Heat the oil and butter in a pan until melted. Brush over a 28cm round loose-bottomed fluted flan tin. Place one sheet of filo over half of the tin so that it hangs over the edge. Place another sheet on the opposite side, overlapping the first one in the centre. Brush with the oil and butter. Repeat with two more filo sheets in the opposite direction. Build another layer of 4 filo sheets in the exact same way.

Spoon the mince mixture into the tin. Fold back the filo sheets over the mince, crumpling the top.  Cover with the rest of oil and butter.

Put in the oven for about 20 minutes before topping with the rest of the pine nuts. Cook for 5 to 10 more minutes, until gold and crunchy.

In a bowl, combine the harissa paste with the yoghurt, milk and paprika. Remove the pie from the oven, cut into slices and serve while hot.


Preparation Time
30 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, One Pot, Pies


Special Info
Pregnant Mums

Level of Difficulty

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