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Creamy Lamb and Spinach Strudel Pie

Indulge in the rich flavors of this creamy lamb and spinach strudel pie, a delightful dish that combines tender lamb, fresh spinach, and a luscious sauce, all encased in flaky puff pastry. Perfect for a cozy dinner or a special occasion, this recipe is sure to impress your guests.

Ingredients

½ cup diced onions
1 tbsp garlic paste
1 tbsp butter
1 tbsp flour
1 cup lamb or chicken stock
1 tsp oregano
1 tsp Cuban seasoning
1 tsp Italian seasoning (optional)
1 tsp paprika
1 tsp salt
1 tsp pepper
Lamb, cut into small pieces
A generous amount of spinach
½ cup heavy cream
Puff pastry sheet
Egg and milk (for egg wash)

Directions

In a pan, heat oil and add the lamb pieces, cooking until browned. Once done, set the lamb aside.
In the same pan, add the diced onions, garlic paste, butter, and flour. Stir until the mixture is well combined.
Gradually pour in the stock, followed by the paprika, oregano, and Cuban seasoning. If desired, add the Italian seasoning as well.
Return the browned lamb to the pan and stir in the spinach.
Pour in the heavy cream, then season with salt and pepper. Cook until the liquid has evaporated and the mixture thickens.
Divide the puff pastry sheet in half. Place the lamb and spinach mixture on one half and fold the other half over the top.
Create small slits in the top pastry to allow steam to escape, forming pockets of air.
Brush the top with the egg wash made from beaten egg and milk.
Bake in a preheated oven at 180°C (350°F) for 20 minutes or until golden brown.

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