Moroccan Lambstravaganza
Portland Pie-off 2009 Savory Pie winner, David Molner

Crust

3 Cups, all purpose flour
2 Teaspoons salt
2 Teaspoons sugar
½ Teaspoon ground nutmeg
1-1/2 Sticks butter
2 Large eggs
½ Teaspoon vanilla extract
~1-1/2 Tablespoons water

Place the butter in your freezer for at least an hour before starting
so it will be suitable for grating.

Mix dry ingredients together in a bowl. Using a medium-sized cheese
grater, cut the butter into the dry ingredients, making sure that the
shavings are thoroughly coated in flour. Then add the wet ingredients
and gently bring everything together, making sure not to mash or work
the dough too much. Once everything is incorporated, wrap the dough in
plastic, and place in the refrigerator for at least an hour. When the
dough is chilled it can be rolled into the desired shape.

Filling (for one regular-sized pie)

½ large sweet onion
1 medium sized head garlic
1 ½ lbs ground lamb
2 large eggs
~1 cup toasted pine nuts
2 Tablespoons zante currents
2 Tablespoons raisins
2 Tablespoons fresh, chopped spearmint
6 ounces pitted dates
2 Tablespoons chopped fresh spearmint
3 Tablespoons spice blend*
2/3 cup of cooked bulgur wheat
Salt to taste

*Dave’s spice blend: freshly toasted & ground, equal parts turmeric,
cardamom, black pepper, coriander, and cumin.

In a skillet, caramelize onion and garlic in 2 tablespoons of olive
oil until golden brown. Add lamb, bulgur, nuts, and fruit and cook for
3-4 minutes. Add the spice blend, and spearmint then remove from
heat. Allow to cool for 10-20 minutes, then add eggs and turn out into
a waiting pie crust.

Bake your pie at 365 F for at least 20 minutes or until crust is golden brown.