Lamb & pumpkin pies

by Ray McVinnie | Cuisine issue #103
Serves: 6I love all kinds of pies. These use pizza dough and can be made in any shape you like.

For the dough
121/2 teaspoons active dry yeast
350mls lukewarm water
3 tablespoons olive oil
4 cups flour
1@1/2 teaspoons salt

Mix yeast into water and set aside to dissolve then stir in oil. Add combined flour and salt and mix well. Knead 10 minutes on a floured work surface until smooth and elastic but slightly sticky.

Transfer dough to a lightly oiled bowl and set aside in a warm, draught-free place until it has doubled in bulk. Punch down and divide into 6 equal portions.

For the filling
3 tablespoons olive oil
2 onions, sliced
3 cloves garlic, finely chopped
600g lean lamb mince
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 spring onions, thinly sliced
400g peeled, seeded pumpkin, cut into 3cm dice, boiled until tender, well drained and cooled
1/2 cup pitted black olives
200g feta, crumbled into bite-size pieces
olive oil for brushing
flaky sea salt for sprinkling
250mls thick European-style yoghurt

Preheat oven to 200°C. Heat the oil over moderate heat, add onions and garlic and slowly fry until onions are soft. Cool.

Mix the fried onions with the lamb, cinnamon, salt and spring onions.

Roll out each portion of dough to an oval about 15cm x 8cm. In the middle of each oval place walnut-sized pieces of lamb mixture, some pumpkin, olives and feta. Pull up the sides to make free-form tarts. Brush dough with oil and sprinkle with sea salt.

Place pies on a baking tray, set aside to rise again for about 20 minutes in a warm place and then bake 25 minutes or until well cooked. Serve pies with a dollop of yoghurt.

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