Zanzibari-Inspired Golden Lamb Hand Pies
plus Mixed Greens Salad with Cucumber, Almonds & Mango Dressing
Calories
:
1080 kcalProtein
:
38g proteinTotal
:
1 hourDifficulty
:
MediumEasy Prep
Allergens:
- Wheat
- Tree Nuts
- Milk
Spiced ground lamb filling—seasoned with Tunisian spices and tomato paste—is folded into dough pockets that are sealed with a fork and brushed with melted turmeric butter before getting baked until golden and crisp. The rich, warmly spiced savory hand pies are served alongside a crisp mixed greens salad with cucumber and toasted almonds, tossed in a bright mango dressing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
5 teaspoon
Rice Wine Vinegar
1 unit
Tomato Paste
10 ounce
Ground Lamb
¼ teaspoon
Turmeric
4 ounce
Mixed Greens
1 unit
Pizza Dough
(Contains: Wheat)
2 ounce
Mango Chutney
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Cucumber
1 tablespoon
Tunisian Spice Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories1080 kcal
Fat70 g
Saturated Fat28 g
Carbohydrate79 g
Sugar21 g
Dietary Fiber6 g
Protein38 g
Cholesterol145 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Large Bowl
•Large Pan
•Parchment Paper
•Rolling Pin
•Small Bowl
•Whisk
Cooking Steps
1
- Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Sprinkle half the flour over a clean work surface. Remove dough from packaging; place on floured surface. Halve dough (you’ll have two pieces; four pieces for 4). Roll each piece in flour to lightly coat, shaking any excess back onto work surface. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
- Cover dough with a clean kitchen towel; let rest at room temperature for 15 minutes.
2
- While dough rests, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
- Heat a drizzle of oil in a large pan over medium-high heat. Add lamb*, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
- Add tomato paste; cook until fragrant and brick red in color, about 30 seconds.
- Add Tunisian Spice Blend, ½ cup water, and 2 tsp sugar (1 cup water and 4 tsp sugar for 4 servings); cook until thickened and water has almost evaporated, 30-60 seconds more.
- Remove from heat and let cool.
3
- Once dough has rested 15 minutes, sprinkle remaining flour over work surface.
- Using a rolling pin, roll each piece of dough into a rough 5-inch circle (you’ll be shaping the dough again later, so no need to be perfect!). Cover with a clean kitchen towel and let rest 10 minutes more.
- Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 15-30 seconds. Stir in ¼ tsp turmeric (½ tsp for 4). (Be sure to measure the turmeric—we sent more!)
4
- Once dough has rested 10 minutes, stretch each dough circle into a larger circle, about 8 inches wide; place on a parchment-lined baking sheet (two baking sheets for 4 servings).
- Place lamb filling on bottom half of each dough circle, leaving a ½-inch border. Lightly brush edges with water using a pastry brush or your fingers. Fold dough over filling and gently press edges together. Using a fork, press along edges to seal.
5
- Brush hand pies all over with turmeric butter; using a sharp knife, gently cut two small, shallow diagonal slits along the top of each hand pie.
- Bake on middle rack until golden brown and crisp, 15-18 minutes (for 4 servings, bake on middle and top racks, swapping rack positions halfway through).
- Let cool for 5 minutes.
6
- While hand pies cool, in a second small bowl, whisk together chutney, vinegar, and a large drizzle of olive oil. Season with a pinch of salt and pepper.
- In a large bowl, toss together mixed greens and cucumber. Drizzle with as much mango dressing as you like; toss to coat.
- Divide hand pies and salad between plates. Garnish salad with almonds. Serve.
