bohemianwanderer – This baked lamb and squash pastry is a carefully structured dish created for communal dining and extended preparation. The recipe combines spiced lamb mince, roasted vegetables, and thin handmade pastry layers. Its preparation requires attention to detail and deliberate pacing throughout each stage. With a preparation time of 45 minutes and a cooking time of one hour and 40 minutes, the dish serves six people. It is suited to weekend cooking or planned family meals.
Begin the dish by preparing the dough. Combine plain flour with turmeric, salt, and black pepper in the bowl of a stand mixer. In a separate container, whisk the eggs with olive oil and apple cider vinegar. Gradually add the liquid mixture to the dry ingredients while mixing, then knead the dough for about five minutes until it becomes smooth and slightly sticky. Shape the dough and rest it under a damp cloth for 30 minutes to relax the gluten and improve elasticity.
While the dough rests, prepare the filling in a large sauté pan over medium-high heat. Add olive oil, then cook the lamb mince with oregano and salt for around 12 minutes, stirring frequently. Break the lamb into small pieces and allow it to brown lightly. Drain the excess fat through a sieve, reserving it in the pan to prevent heaviness while maintaining flavour.
Next, add the vegetables and spices to the pan. Stir in finely chopped onions, cubed butternut squash, garlic, allspice, cinnamon, chilli flakes, and tomato paste. Season the mixture and cook it for about 20 minutes, stirring regularly until the vegetables soften and lightly caramelise. Remove the pan from the heat, return the cooked lamb, then stir in the grated tomatoes. Allow the filling to cool before assembly.
Pastry Assembly and Baking for a Crisp, Structured Finish
Once the filling cools, finish it by mixing in crumbled feta and chopped parsley to add freshness and contrast to the spiced meat. Divide the rested dough into five equal portions and keep each piece covered to prevent drying. On a heavily floured surface, roll the dough into thin rectangular sheets, using plenty of flour to avoid tearing. Fold the rolled sheets carefully and set them aside until cooking.
Bring a large pot of lightly salted water to a rolling boil. Cook each pastry sheet individually for about 30 seconds, keeping it submerged with a slotted spoon. Transfer the sheets immediately to ice water to stop the cooking process and preserve their structure. Drain the sheets thoroughly in a colander.
Preheat the oven to 200°C, or 180°C with a fan setting. Melt butter and olive oil together in a small saucepan. Generously brush a high-sided rectangular baking tray with the mixture. Lay one pastry sheet flat in the tray without overhang, brush it evenly with butter, then scatter a portion of the lamb filling evenly over the surface.
Repeat the layering process until all of the filling is used. Finish the assembly by layering the final two pastry sheets without any filling between them. Brush the remaining butter generously over the top to promote a crisp, golden finish during baking. Bake the assembled dish until it heats through and the surface turns lightly crisp.
After baking, the pastry maintains its structure while delivering rich, aromatic flavour. The layers create a clear contrast between the crisp exterior and the soft interior. Serve the dish hot and slice it cleanly. It works well as a complete, standalone meal without the need for additional sides.
