Kafta Potato Puff Pastry Pie

Name: Kafta Potato Puff Pastry Pie
Prep time: 20 min
Cook time: 35 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Golden puff pastry, spiced kafta and soft potatoes—my fast, flaky twist on mum’s kafta bake. Wait till you taste that tahini!

PREP TIME

20 minutes

COOK TIME

35 minutes

SERVES

4-6

About this recipe

I call this Kafta Potato Puff Pastry Pie my mid-week miracle. It turns the humble kafta mix into something that looks and tastes impressive—with almost no effort. I press that herb-packed mince into an oiled pan, layer it with soft, half-centimetre potato slices, and top it with buttery puff pastry squares. The pastry turns golden and flaky, the kafta stays juicy, and the potatoes soak up all that spiced flavour underneath. The smell alone is enough to bring everyone into the kitchen.

I love mixing it up in the kitchen, and while kafta, potato, and tahini is the traditional way to enjoy this dish, topping it with puff pastry adds a delightful twist. The crispy puff pastry breaks through the richness of the tahini, adding a satisfying crunch and a beautiful visual element to the dish. It’s a fantastic way to impress your guests and bring something new to the table.

But flavour isn’t the only reason I reach for this pie so often. It all bakes in one dish, which means less mess and more time to sit and eat with family. It’s also the perfect way to use up leftover kafta—if I have extra, I turn it into my mini kafta pies with mashed potato on top. Or if I want something more portable, my kafta burger recipe always hits the spot. I’ve made this pie for casual dinners, family lunches, even last-minute guests—and it always disappears fast. One bite, and you’ll see why.

Ingredients

For the Kafta Layer

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)
strip red capsicum (25 grams) or 1 tablespoon capsicum paste
1 whole fresh chilli (optional)
1⁄4 teaspoon Bharat spice mix (see cook’s note)
1⁄2 teaspoon ground cumin
1⁄2 teaspoon paprika
1 teaspoon sea salt

For the Potato Layer

3-4 medium potatoes peeled and sliced into 1⁄2 cm thick rounds
2 litres boiling water
salt (for blanching)

For the Puff Pastry

1-2 ready-rolled puff pastry sheets, thawed
1 egg, beaten (for glazing)

For the Creamy Tahini Sauce

1⁄2 cup hulled tahini
2 garlic cloves, crushed
¼ cup lemon juice (freshly squeezed)
1⁄2 cup cold water (add gradually)
1 teaspoon minced chilli or freshly diced chilli
handful chopped fresh parsley
Salt, to taste

Notes from Rouba

I always use a mix of lamb and beef for the perfect balance of flavour and fat.
Slice your potatoes to about ½ cm—thin enough to soften quickly, thick enough to hold their shape.
Don’t skip oiling the pan—it helps the kafta brown beautifully and keeps it from sticking.
Egg wash gives that golden, glossy puff—but you can use milk or skip it completely.
I serve the tahini sauce underneath so the pastry stays crispy and looks neater on the plate.

Just a side note:

For this recipe, I used the 28cm Dorsch non-stick round pan—it’s the perfect size for even layering and makes clean-up so much easier. You all know I only ever recommend what I truly use at home, and I’ve been using Dorsch for years. If you’re after quality bakeware (or even kitchen appliances), head to the Dorsch website here. You can use my code ROUBASFOOD for 10% off—it even applies to selected sale items during certain promos. Just search for the baking tin section and take a look around.

Method

Step 1. Prepare the Kafta Mixture

Start by placing the basil, mint, parsley, onion, capsicum (if using) and chilli in a small food processor. Pulse until the herbs and vegetables are finely chopped but still retain texture. Transfer the mixture to a large mixing bowl. Add in the lamb and beef mince, followed by the Bharat, cumin, paprika, salt, and pepper and capsicum paste if using. Mix everything thoroughly by hand until well combined.

Drizzle a little olive oil into the base of a 26 cm round oven-safe dish and spread it around to coat the surface. Press the kafta mixture firmly into the oiled pan, forming a compact, even layer across the bottom. This ensures the meat browns gently underneath and releases easily after baking.

Step 2. Blanch the Potatoes

Bring a large saucepan of water to a boil and stir in a teaspoon of salt. Add the sliced potatoes and blanch them for 2 minutes only—just enough to soften slightly without cooking through. Drain and let them steam off for a minute to avoid excess moisture. Layer the potato slices over the kafta in an overlapping pattern, covering the surface.

Step 3. Top with Puff Pastry

Preheat your oven to 180 °C fan-forced.

Cut the puff pastry sheets into 9 × 9 cm squares. Overlap the squares across the top of the potatoes to form a patchwork-style lid. Lightly brush the surface with the beaten egg to ensure a golden, glossy finish. The overlapping pastry will puff and join together as it bakes, creating a rustic and flaky crust.

Bake the pie in the oven for 30 to 35 minutes, or until the pastry is golden brown and crisp, and the kafta layer is fully cooked.

Step 4. Make the Creamy Tahini Sauce

While the pie bakes, whisk together the tahini, crushed garlic, and lemon juice in a mixing bowl. The mixture will tighten up at first. Gradually add the cold water while whisking until the sauce reaches a pourable consistency. Stir in the chilli and chopped parsley, and season with salt to taste —Adjust the lemon or salt if needed.

Let it rest for 5 minutes before slicing to help the layers hold together.

Spoon a generous amount of the creamy tahini sauce onto each plate. Place a warm slice of Kafta Potato Puff Pastry Pie on top, letting the sauce pool underneath. Garnish with extra parsley or fresh chilli slices if desired.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make the kafta with just lamb or just beef?
Yes, you can use either one. I personally like mixing both—beef on its own can be a little dry, and lamb can be quite rich. The combination gives you the best balance of flavour and texture, but go with what you love or have on hand.

Do I really need to blanch the potatoes first?
I’d recommend it. The meat cooks fairly quickly and puff pastry doesn’t stay in the oven long enough to fully soften raw potato. A quick 2-minute blanch ensures they bake up soft and tender, without any unpleasant bite.

Why don’t you pour the tahini sauce on top of the pie?
If you pour the tahini over the top, the pastry can go soggy. I like to serve it underneath the slice so the crust stays crisp and golden. But if you love extra sauce, go ahead and drizzle—it’s your kitchen!

Do I have to use egg wash on the pastry?
Not at all. Egg wash gives the pastry that shiny, golden look, but it’s not essential. You can use milk instead or leave it plain—the puff will still happen, it just won’t be as glossy.

Do I need to use a non-stick pan?
I prefer non-stick to make sure the kafta layer lifts out easily and browns evenly. But if you have a trusted pan, use what works for you—just make sure to oil it well.

Can I use gluten-free puff pastry or phyllo instead?
Gluten-free puff pastry should work well—just make sure it’s a brand you trust, as some can be more crumbly or dry. Keep an eye on it while baking, as the colour might not develop the same way, but it should still puff and hold.

Phyllo, on the other hand, will give you a totally different result. It won’t puff—it bakes up thin and crispy rather than flaky and buttery. If you love that style, you could try layering a few sheets with olive oil in between, but it’ll be a different kind of dish.