Lamb pizza pies

These Turkish-style pasties offer a fool-proof supper solution

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 403
  • fat 25g
  • saturates 7g
  • carbs 24g
  • sugars 4g
  • fibre 3g
  • protein 23g
  • salt 1g


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 350g minced lamb
  • 1 tsp ground cinnamon
  • 50g walnuts pieces, chopped
  • large handful mint leaves, roughly chopped
  • 145g sachet pizza base mix
  • 2 tomatoes, sliced


Make two, freeze two
Once you have shaped the pies, freeze a couple for a standby supper. Simply defrost them in the fridge overnight and bake as above.


  1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.

  2. Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through. Serve with tzatziki and a green salad.

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