Easter Lamb Pie
6 servings
180 minutes
Easter pie with lamb is a refined dish of Mediterranean cuisine that symbolizes spring, renewal, and family traditions. Its roots go back centuries when meat pies were made at Easter as a symbol of wealth and abundance. The tender dough with a crispy golden crust hides a juicy filling of aromatic lamb, garlic, and fragrant herbs, creating a unique combination of flavors — the bitterness of greens, the spiciness of spices, and the richness of meat. This pie is perfect for festive gatherings, filling the home with warmth and coziness. It is served hot and pairs perfectly with a glass of red wine and fresh salad. The Easter pie is not just a dish but a true ritual that connects generations and brings joy to everyone who tastes it.
1
Mix the yeast with 20 ml of warm water and let it sit for ten minutes. Combine the flour with the yeast, oil, and a pinch of salt. Knead the dough for eight minutes, transfer it to an oiled container, and cover with plastic wrap. Leave it for an hour.
- Dry yeast: 12 g
- Wheat flour: 500 g
- Olive oil: 30 ml
- Coarse salt: 0.8 teaspoon
2
Mix crushed garlic with salt, add it along with chopped herbs to finely chopped meat, and season with pepper.
- Garlic: 4 cloves
- Salt: to taste
- Basil: 20 g
- Oregano: 20 g
- Parsley: 20 g
- Shoulder of lamb: 600 g
- Ground black pepper: to taste
3
Cut one third of the dough, wrap it in film, and roll the rest into a circle with a diameter of 22 cm and a thickness of 3 mm. Transfer to a baking sheet. Place the filling in the center. Roll out the remaining dough thinly into a circle with a diameter of 20 cm. Cover the filling with it and seal the edges. Brush with beaten egg on top and make holes with a knife. Bake for twenty-five to thirty minutes at 250 degrees.
- Chicken egg: 1 piece