Spiced lamb and leek pies

Spiced lamb and leek pies

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  • 2 to 4
  • Easy
  • 30 minutes
  • 15 minutes
  • Dombeya Shiraz 2009


  • 4 lamb steaks (about 500 g)
  • Olive oil
  • Sea salt and freshly ground black pepper
  • About 2 t dukkah
  • 1 or 2 cloves garlic, crushed
  • 1 punnet baby leeks (230 g), thinly sliced
  • A few sprigs oregano
  • 4 sheets fresh phyllo pastry
  • Sesame seeds, for sprinkling
  • Blanched baby spinach leaves mixed with olive
  • Oil and lemon juice, for serving
  • Thick Greek yoghurt topped with shaved
  • Cucumber, for serving

Cooking Instructions

Preheat the oven to 190°C. Remove any visible fat from the steaks. Moisten with olive oil then quickly sear in a hot pan to brown. Remove and season, sprinkle with the dukkah and smear with garlic. Allow to cool.

Meanwhile, gently cook the leek in about 2 T olive oil with a few sprigs of oregano until very soft. Season to taste and allow to cool.

Open out a sheet of phyllo and brush well with oil. Cover with a second sheet and oil. Do the same with the rest of the sheets, making a stack of four in total. Cut into four squares.
Place a spoonful of leek mixture in the middle of each square of pastry. Place the seared and flavoured steaks on top. Spoon over any juices then wrap in the pastry. Brush liberally with olive oil and sprinkle with sesame seeds.

Place on an oiled baking sheet and bake at 190°C for 15 minutes, or until crisp and golden. Serve with a tangle of spinach leaves and a bowl of Greek yoghurt and cucumber on the side.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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