- 225g/8oz plain flour
- 100g/3½oz unsalted butter
- 2 free-range eggs
- 30ml/1fl oz water
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, sliced
- 4 lamb chump chops, sliced
- salt and freshly ground black pepper
- 50ml/2fl oz red wine
- 25g/1oz olives, pits removed, chopped
- 25g/1oz cherry tomatoes, chopped
- 15g/½oz mint leaves, chopped
- 50g/2oz feta cheese
- parsley leaves, to garnish
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the pastry, place the flour and butter in a food processor and blend together until you get a mixture resembling coarse breadcrumbs.
- Add one egg and the water and whiz until the pastry comes together in a dough.
- Roll the pastry on a floured surface to½cm/¼in thickness. Use a small plate as a guide to cut the pastry into a circle.
- Place on a baking tray and into the oven to bake for 12 minutes.
- To make the topping, heat the oil in a frying pan and fry the garlic and shallot until softened.
- Season the lamb with salt and freshly ground black pepper and add to the pan. Fry until cooked through, then remove from the pan and set aside.
- Pour in the red wine and allow to bubble for 1 minute, then add the olives, tomatoes and mint. Stir together and season with salt and freshly ground black pepper.
- To serve, place the pastry on a plate, spoon over the lamb mixture, crumble over the feta cheese and garnish with a few parsley leaves.