Persian Meat & Yoghurt Pie

Ingredients

• Pastry

  • 2 cups plain flour
  • 2 tsp baking powder
  • Gregg's Natural Sea Salt, freshly ground, to taste
  • Gregg's Whole Black Peppercorns, freshly ground, to taste
  • 3/4 cup Shreddo Quality Shortening
  • cold water

• Filling

  • 700g beef or lamb mince
  • 1 large onion, chopped
  • 2 tsp Gregg's Curry Powder
  • 1/2 tsp Gregg's Ground Chilli
  • 1/2 tsp Gregg's Ground Turmeric
  • 2 tsp Gregg's Crushed Garlic
  • 2 stalks celery, chopped
  • 1/2 cup long thread coconut
  • 3/4 cup raisins
  • Gregg's Natural Sea Salt, freshly ground, to taste
  • Gregg's Whole Black Peppercorns, freshly ground, to taste
  • 1 cup plain yoghurt

Method

To make the pastry; combine the flour, baking powder, salt, pepper and SHREDDO Quality Shortening in a bowl or food processor. Add enough cold water to make a firm dough. Roll dough into a ball, wrap in cling wrap and chill while making the filling.

Brown the mince in a non-stick frying pan over a high heat. Add the onion and continue cooking until browned. Add the Gregg's spices and garlic and cook for another 2 - 3 minutes.

Add celery, coconut and raisins then add approximately 1 cup water. Simmer gently until almost all the water has evaporated.

Remove from the heat and stir through the yoghurt.

Preheat oven to 190°C.

On a lightly floured board roll out two thirds of the pastry and line a greased 23cm pie dish. Roll out remaining pastry to fit the top.

Fill pastry shell with meat mixture and brush edges with a little milk or water before placing the lid on and sealing the edges well. Pierce the top in several places so the steam can escape. Brush the top with milk.

Bake for 45 - 50 minutes or until pie is golden.