Lamb & Yogurt pie

Pastry in general is not my friend, but filo is!

This was delicious. Inspired by a recipe picked up at the Christchurch food and wine show, it was a bit made up!

Filo pastry

Melted butter for brushing

Lamb mince (about 600g)

1 onion, chopped

2-3 cloves of garlic

Tomato paste (2 tbsp)

Chopped fresh rosemary

S&P

Greek yogurt, S&P

Feta

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Start by grabbing a springform tin. Oil it.

Add the chopped onion, garlic and a pinch of salt to a non-stick frying pan with a glug of olive oil. When softened, add the rosemary and about a minute later add the tomato paste. It needs to be slightly sloppy and tomatoey, so if it's not, add some more tomato. Leave it to cool a little while you do the pastry.

Using about 6 sheets of filo, take one at a time and brush with the melted butter. Layer, turning each one slightly so it's not completely square.

Line the tin with the sheets of pastry that will feel qite thick and leave overlapping.

Spoon in the mince. Spoon over the yogurt that's been mixed with some S&P. Not too much, you don't want to cover the mince but you'll want to know it's there, so some good large spoonfuls. Then crumble over the feta.

Take 2 - 3 more sheets of filo, brush them with butter and scrunch them up. Put them in the middle of the pie and then bring up the overlapping sides to end up with the entire top being covered in a scrunchy mess! Brush with butter and bake for about 30 mins until brown and crispy. The inside is cooked so it's just keeping an eye on the pastry.

This one was simple, but you really can add anything else to this you like. Fresh herbs, crunchy things, sultanas, chickpeas, olives... but probably not chips..