This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.
160ml | olive oil |
500g | shop bought shortcrust pastry |
70g | pine nuts |
2 | onions, halved and thinly sliced |
400g | minced beef, 5% fat |
400g | pork sausage meat |
3 tbsp | tomato purée |
2 tsp | sugar |
2 tsp | smoked paprika |
1 tbsp | dried mint |
2 tsp | ground allspice (pimento) |
1 tsp | ground cinnamon |
½ tsp | ground nutmeg |
½ tsp | cayenne pepper or dried chilli flakes |
400g | spinach leaves |
100g | greek yoghurt |
100g | tahini |
1 | egg |
1 | lemon, juiced to get 2 tbsp |
2 tbsp | parsley, chopped |
fine sea salt | |
black pepper |
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