Spiced Lamb, Pine Nuts, Sultanas And Spinach Pinwheel Pie

There are a few recipe ideas on the back of the ready rolled puff pastry packaging in the freezer and I was particularly interested in the look of the pinwheel pie. The original recipe asked for bolognese sauce but I thought the spiced lamb stuffing I made for my spiced lamb filo rolls might work well and so it did! This is a lot less fiddly compared to the filo rolls and we were both very impressed with the end result so give it a try!

P.S Do accept my apology for the poor quality of the photos as these were taken under artificial lighting. 

serves 3 to 4 with a side salad

oven preheated at 200 C

for the spiced lamb filling;

500g of minced lamb

1 onions, finely diced

2 cloves of garlic, minced

1/2 tbs of cumin powder

1/2 tbs of coriander powder

1/4 tbs of cinnamon powder

1 tbs of hot paprika powder

1/2 tsp of turmeric powder

2 tbs of yoghurt

2 tbs of tomato puree

salt and pepper to taste

chopped coriander leaves

3 tbs of sultanas

3 tbs of pinenut, toasted

100 g of baby spinach, blanched, refreshed and squeeze dry

for the yoghurt sauce;

3/4 of a cup of Greek yoghurt

a handful of mint leaves, finely shredded

1/2 tbs of cumin powder

2 cloves of garlic, minced

1/2 tbs of grated lemon rind

salt and pepper to taste

you'll also need;

2 puff pastry sheets

1 egg, beaten

dressed salad to serve

Blanched spinach, toasted pine nuts and chopped aromatics.

Prepare the yoghurt sauce.

Saute onion and garlic til lightly brown then add in the minced lamb and continue to cook til lamb is no longer pink.

Add spices and tomato puree and cook for 5 minutes.

Add yoghurt and fry for a further 5 minutes or until the mixture is slightly dry. Sultanas, chopped parsley and toasted pinenuts are added and fry for a further 5 minutes. Check for seasonings and allow to cool.

Place half of the spiced lamb on a sheet of thawed puff pastry, follow by the blanched spinach and yoghurt sauce.

With the aid of the attached plastic sheet roll up the pastry as one would with swiss roll. Place it seam side down on a non stick baking pan and repeat the process with the other pastry sheet.

Place the baking pan in the fridge for 20 minutes. Brush on the egg wash and bake in the preheated oven for 20 minutes or until golden.

Allow the pies to cool a little before slicing. Serve pie with a dressed salad.