Kafta Pies with Potato Topping

Name: Kafta Pies with Potato Topping
Prep time: 30 min
Cook time: 30 min
Yield: Makes 12 pies
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Leftover kafta? Turn it into these easy mini kafta pies! Buttery pastry, a rich lamb filling, and mashed potato topping make them irresistible.

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVES

Makes 12 pies

About this recipe

I’m so proud of this creation! It started off as the traditional Arab pie we all grew up with, only to open the fridge and find a bag of leftover kafta staring at me. Instead of making something from scratch, I thought—why not turn it into something new? That’s how these mini kafta pies came to life, with a buttery shortcrust base, a rich, spiced lamb filling, and mashed potato topping.

If you’ve already got kafta made, this recipe becomes even easier! Just sauté one onion, add your ready-made kafta, and mix in the tomatoes, tomato paste, and a splash of water—skip all the extra ingredients and steps. These pies are a delicious twist on classic kafta dishes like Kafta bel Saniyeh, Kafta Fatteh, and my favourite kafta appetisers. If you love kafta, you’re going to love these!

Ingredients

For the Pastry Base

2 sheets shortcrust pastry, cut into rounds to fit a muffin tin

For the Kafta Filling

2 tablespoons olive oil
2 medium onions, finely chopped
600 grams lamb mince
½ teaspoon hararat spice blend
1 teaspoon paprika
1 teaspoon cumin
Salt, to taste
2 medium tomatoes, diced
2 tablespoons tomato paste
⅓ cup fresh parsley, chopped
¼ cup fresh mint, shredded
¼ cup water

For the Mashed Potato Topping

5-6 medium potatoes, boiled and mashed
4 tablespoons olive oil
Salt, to taste
1 tablespoon black sesame seeds (for garnish)

Notes from Rouba

If you already have cooked kafta, simply sauté one onion, add the kafta and fry and then proceed with the recipe.
Shortcrust pastry works best, but you can also use puff pastry for a flakier texture.
Swap the lamb for beef mince if you prefer a milder flavour.

You can use any muffin tin for this recipe, but I used my Dorsch muffin tin. If you’d like to get one, use my code ‘roubasfood’ for 10% off on all their products!

Method

Step 1. Prepare the Pastry Base

Preheat the oven to 180°C (350°F). Cut the shortcrust pastry into rounds. Oil the muffin tin, then press the pastry rounds into the cups, ensuring they come up the sides to form little cups. Set aside.

Step 2. Cook the Kafta Filling

In a pan, heat olive oil over medium heat. Add the chopped onions and sauté until soft. Add the lamb mince and cook until browned. Stir in the bararat spice, paprika, and salt. Mix well to combine.

Add the diced tomatoes, tomato paste, parsley, and mint. Pour in the water and allow the mixture to simmer for 10 minutes until slightly reduced. Remove from heat.

Step 3. Make the Mashed Potato Topping

Mash the boiled potatoes with olive oil and salt until smooth and fluffy. Spoon or pipe the mashed potatoes over the kafta filling, covering each pie completely.

Step 4. Assemble and Bake

Spoon the kafta filling evenly into the prepared pastry cups. Sprinkle the tops with black sesame seeds.

Bake for 30 minutes or until the pastry is golden and crisp, and the mashed potatoes have a lightly browned surface.