Chef Adam Moore Aussie Lamb Baharat Party Pies

  • Prep time 30Min
  • Cook time 30Min
  • Technique Grill
  • Meat Lamb
  • Cut Ground
  • Serves 12

Elevate your party menu with Aussie Lamb Baharat Pies. Tender lamb marinated in aromatic spices, baked in a flaky pastry crust.


  • 3 Tablespoons olive oil
  • 1 onion, minced
  • 1 ½ pounds Australian lamb leg, minced 
  • 1 cup dark beer
  • 1 ½ cup beef stock
  • 1 carrot, minced
  • 1 celery stalk, minced
  • 2 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Baharat seasoning blend
  • 1 Tablespoon honey
  • 2 Tablespoons flour
  • Pie dough
  • 1 cup feta cheese
  • 1 cup cream cheese
  • Micro mint, to garnish


For the filling: Cook the first ten ingredients in a large pot over MEDIUM heat until tender, about 15 minutes. Create a slurry with the flour, honey, and water as needed, and add it to the meat mixture. Cook until thickened, about 5 minutes. Remove from heat and refrigerate until ready to use.

For the pies: Fill small muffin tins with the lamb mixture and top with pre-baked pie dough. Brush the dough with an egg wash and bake until golden.

For the whipped feta: In a mixer fitted with a paddle attachment, mix together feta and cream cheese until smooth.

To serve: Pipe a dollop of whipped feta cheese onto the party pies and garnish with micro mint. Serve immediately.