Kafta & Feta Puff Pastry Pie

Name: Kafta & Feta Puff Pastry Pie
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Lebanese

Add to recipe book

roubashahin.com.au

Mains

Mum's kafta, wrapped in puff pastry with feta and tomato, baked golden. This is kafta the best way

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVES

About this recipe

Kafta has always been at the heart of how we cook. My mum’s signature kafta recipe is the one we grew up on — the one that goes on the barbecue in summer, into the oven on a weeknight, onto the stovetop when we need something quick, or even into the toaster oven when it’s just a small batch for two. It’s endlessly flexible, and it’s the base I come back to for almost every kafta dish I make.

This Kafta Puff Pastry Pie is where that same mixture gets a completely different treatment. I’ve played with pastry and kafta before in my Kafta Potato Puff Pastry Pie, but this version strips it right back — no potato, just kafta, feta and tomato, wrapped in crisp golden pastry. What’s more, it’s a much quicker way to get that same wrapped-kafta comfort onto the table, especially when it’s just the two of you.

As a result, you get all the herby, spiced flavour of a classic kafta, but with a molten pocket of feta and tomato in the centre and buttery pastry holding it all together. Best off all, it finishes with a scattering of rocket and a drizzle of pomegranate molasses, which cuts through the richness perfectly. That said, this Kafta Puff Pastry Pie is best eaten straight from the oven, while the pastry is still shattering-crisp.

Ingredients

2 sheets puff pastry
350 grams lamb mince
150 grams beef mince
1⁄3 cup firmly packed fresh basil leaves
1⁄4 cup firmly packed fresh mint leaves
1⁄4 cup chopped parsley
1 small onion, roughly chopped (about 80 grams)
1 strip red capsicum (25 grams) or 1 tablespoon capsicum paste
1 whole fresh chilli (optional)
1⁄4 teaspoon Bharat spice mix
1⁄2 teaspoon ground cumin
1⁄2 teaspoon paprika
Salt to season
2 blocks feta, 150 grams each
1 large tomato, diced small
1 egg, beaten, for the egg wash
A handful of rocket leaves, to finish
A drizzle of pomegranate molasses, to finish

Notes from Rouba

Don’t make your kafta logs too chunky — the pastry needs to wrap around them nicely
Use a pot lid slightly smaller than your pastry sheet as a guide to cut a perfect circle
Leave about 5 centimetres between the kafta and the pastry edge so you have enough to fold over
I like feta for the centre, but you could swap it for another cheese you love

Method

Step 1. Prepare the Kafta

Preheat your oven to 180°C (fan-forced) (200°C conventional) (390°F).

In a food processor or small chopper place the basil leaves, mint leaves, parsley, onion, capsicum if using, and blend until mixture is finely chopped. Transfer to a bowl and combine with the meat, herb mixture, add in the spices, chilli (optional) capsicum paste ( if using) and mix well to combine.

Step 2. Shape the Kafta

Take a pot lid slightly smaller than your puff pastry sheet and use it to cut a perfect circle from the pastry.

Divide the kafta mixture in half and shape each portion into a circle on top of a pastry round, leaving about 5 centimetres of pastry showing around the edge.

Step 3. Assemble the Pie

Fold the sides of the pastry over the kafta first, then tuck in the corners, leaving a small space open in the middle.

Fill that space with half the feta and half the diced tomato. Repeat with the second pie.

Step 4. Bake and Finish

Brush the pastry all over with the beaten egg and place both pies onto a lined baking tray. Bake for 25–30 minutes, until the pastry is deep golden colour. Scatter the rocket over the top of each pie and finish with a generous drizzle of pomegranate molasses, then serve while the pastry is still warm and crisp.

A FEW THINGS YOU'LL WANT TO KNOW

Can I make this ahead of time?
You can shape the kafta and wrap the pastry up to a day ahead and keep it covered in the fridge unbaked. Just hold off on adding the feta and tomato until right before baking, otherwise the pastry can go soggy — add them in, then egg wash and bake straight away.

Can I use a different cheese instead of feta?
Feta is my favourite here because it holds its shape and turns slightly molten, but a soft goat's cheese could also work well.

What should I serve this with?
A simple tabbouleh or a garlic cucumber yoghurt sauce on the side rounds it out beautifully, though it's just as good on its own.

Can I freeze the assembled pies?
Yes — freeze the pies once shaped and wrapped in pastry, but before adding the feta, tomato or egg wash. When you're ready to bake, add the feta and tomato, brush with egg wash, and bake from frozen with a few extra minutes added on.

Is this a good dish for entertaining or more of a weeknight meal?
It's definitely one for impressing — it's the kind of dish I've made for guests, a bit special without being complicated. But it's also a great one if you've got leftover kafta and there's only two of you, or just not that many mouths to feed. It's a lovely way to turn a small amount of kafta into something that feels like more.