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Forever Young Information

Canada's Adult Lifestyle Publication

Enjoying Easter Dinner Sicilian Style

By Habeeb Salloum
Lifestyle, Food Photo
April 17, 2017 - 0 comments

Are you tired of dining on the same food year after year for Easter? Try something new like this Sicilian Easter dish. Although versions of this pie are found throughout the island especially during Easter festivities, the recipe below is my simplified version of this herb-flavoured lamb pie.

Sicilian Lamb and Herb Pie

Makes one 9-inch pie

For the crust:

2 tablespoons ice water

1 egg, beaten

2 teaspoons vinegar

1/2 teaspoon salt

1 3/4 cups flour

1/2-pound cold butter

For the filling:

5 cloves garlic, crushed

1 pound lamb, thinly sliced

1 tablespoon finely chopped fresh mint leaves

1 tablespoon finely chopped fresh basil

3 tablespoons finely chopped fresh parsley

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 egg, beaten and whisked together with 1 tablespoon water to make an egg-wash

To make the crust, in a mixing bowl, stir together the water, egg and vinegar then set aside.

In another mixing bowl, combine salt and the flour. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Pour in wet ingredients from the other mixing bowl. Work with hands until dough comes together, adding a little water if too dry or fl our if too wet as necessary. Divide dough into 2 pieces, one a bit larger than the other. Cover with plastic wrap and refrigerate for 10 minutes.

While the dough is resting, make the filling by combining all the remaining ingredients except the egg wash, in a mixing bowl.

Set aside.

Preheat oven to 400°F.

Roll larger piece of dough to 1/8-inch thickness to make a 12-inch circle. In a 9-inch greased pie plate, carefully press the dough down so that it lines the bottom and sides of the plate then add the filling.

Roll out the second ball of dough until 1/8-inch thick and gently place onto the top of the filling. Pinch top and bottom of dough all around the edge between you thumb and forefinger to firmly together to seal. Brush lightly over top with egg-wash then prick top with fork a few times all around. 

Bake for 50 to 60 minutes or until pie is golden. Remove and let sit for 5 minutes before slicing and serving.

 

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