Spiced Lamb Pie with Dill, Mint, and Olives

1. Sauté Vegetables

Heat two tablespoons of extra-virgin olive oil in a 12-inch skillet over medium heat. Add the finely chopped white and light green parts of two leeks and two finely chopped carrots. Sauté for about 8 to 10 minutes, stirring occasionally, until they become soft and fragrant.

2. Brown the Meat with Spices

Add two pounds of ground lamb to the skillet with the softened vegetables. Cook the meat, breaking it apart with a wooden spoon, until it's browned all over, about 10 to 15 minutes. Stir in 1½ teaspoons each of ground cinnamon and freshly ground black pepper, one teaspoon of sweet paprika, ⅛ teaspoon of ground allspice, and a tablespoon of kosher salt. Once browned, remove from heat and allow to cool. Drain excess fat if necessary.

3. Prepare Puff Pastry

On a lightly floured surface, roll out one pound of puff pastry to about 9 × 11 inches. Line a baking dish with half of the rolled pastry, pressing it into the edges.

4. Combine Filling Ingredients

In a large bowl, combine the cooled lamb mixture with two eggs, half a cup of sliced pitted olives, and half a cup each of chopped fresh parsley, mint, and dill.

5. Assemble the Pie

Fill the pastry-lined dish with the lamb and herb mixture, spreading it evenly. Top with the remaining pastry, sealing the edges well. Chill in the refrigerator for one hour or freeze for 15 minutes.

6. Preheat Oven and Prepare Crust

Preheat oven to 400°F. Beat the remaining egg and brush it over the top crust, then sprinkle with a tablespoon of sesame seeds.

7. Bake the Pie

Bake the pie in the preheated oven for about 35 minutes, until the pastry puffs up and turns golden brown. Let cool for 15 to 20 minutes before serving.