Name: Lamb and Apricot Savory Pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Mediterranean cuisine
Ingredients: 1.5 kg lamb shoulder (boneless, cut into 1-inch cubes); 2 pcs flaky pastry dough (store-bought or homemade, for a double-crust pie); 1 cup dried apricots (halved); 1 pcs onion (large, chopped); 4 pcs garlic (cloves, minced); 2 tsp cumin (ground); 1 tsp cinnamon (ground); 2 cup beef broth; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1 pcs egg (for egg wash); 2 tbsp olive oil; tsp salt (to taste; null); tsp black pepper (to taste; null)

A golden-brown savory lamb and apricot pie rests on a rustic wooden board, its flaky crust glistening, dotted with fresh rosemary sprigs for a warm, inviting presentation.

This exquisite Lamb and Apricot Savory Pie offers a unique and hearty twist on the traditional pot pie, perfect for a comforting and sophisticated meal. It features succulent chunks of slow-cooked lamb, deeply flavored with aromatic cumin and cinnamon, and brightened by the sweet-tart presence of dried apricots. All these rich, savory 'tagine-like' flavors are nestled within a golden, buttery, and flaky pastry crust, creating a delightful contrast in textures and a truly satisfying experience. This pie is a celebration of robust flavors, ideal for a special Sunday dinner, a festive gathering, or an elevated brunch, promising to transport your taste buds with every forkful of its glorious, layered deliciousness.

Preparation time: 30 min
Cooking time: 2 hrs
Total time: 2 hrs 30 min
Servings: 8

Instructions

Preparing the Filling

1Season the lamb cubes generously with salt and pepper.
2Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove lamb and set aside.
3Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, and ground cinnamon, cooking for another minute until fragrant.
4Stir in tomato paste and flour, cooking for 1 minute. Gradually pour in beef broth, scraping the bottom of the pot to loosen any browned bits.
5Return the seared lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally, until the lamb is very tender.
6Stir in the halved dried apricots and cook for an additional 15 minutes. Taste and adjust seasoning as needed. The lamb should be fork-tender. Let the filling cool slightly before assembling the pie.

Assembling and Baking the Pie

1Preheat your oven to 190°C (375°F).
2Roll out one sheet of flaky pastry dough and gently press it into a 9-inch pie dish. Trim any excess pastry, leaving a small overhang.
3Pour the cooled lamb and apricot filling into the pastry-lined dish. Spread evenly.
4Roll out the second sheet of pastry dough and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal the pie. Cut a few slits in the top crust to allow steam to escape.
5In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the top of the pie with the egg wash for a golden finish.
6Bake the pie for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges loosely with foil.
7Remove from oven and let the pie rest for 10-15 minutes before slicing and serving. This allows the filling to set.

Instructions

Preparing the Filling

1Season the lamb cubes generously with salt and pepper.
2Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove lamb and set aside.
3Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, and ground cinnamon, cooking for another minute until fragrant.
4Stir in tomato paste and flour, cooking for 1 minute. Gradually pour in beef broth, scraping the bottom of the pot to loosen any browned bits.
5Return the seared lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally, until the lamb is very tender.
6Stir in the halved dried apricots and cook for an additional 15 minutes. Taste and adjust seasoning as needed. The lamb should be fork-tender. Let the filling cool slightly before assembling the pie.

Assembling and Baking the Pie

1Preheat your oven to 190°C (375°F).
2Roll out one sheet of flaky pastry dough and gently press it into a 9-inch pie dish. Trim any excess pastry, leaving a small overhang.
3Pour the cooled lamb and apricot filling into the pastry-lined dish. Spread evenly.
4Roll out the second sheet of pastry dough and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal the pie. Cut a few slits in the top crust to allow steam to escape.
5In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the top of the pie with the egg wash for a golden finish.
6Bake the pie for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges loosely with foil.
7Remove from oven and let the pie rest for 10-15 minutes before slicing and serving. This allows the filling to set.

Nutrition Information

Calories: 551 kcal
Protein: 35 g
Fat: 26 g
Carbs: 40 g

Nutrient	Per serving
Calories	551 kcal
Protein	35 g
Fat	26 g
Carbs	40 g

Tips

Ensure your lamb is cut into uniform cubes for even cooking and tender results in the pie filling.
Allow the pie filling to cool before assembling to prevent a soggy bottom crust, ensuring a perfect flaky texture.
Let the savory pie rest for 10-15 minutes after baking; this helps the filling set and prevents it from spilling when sliced.