For the dough

1  cup Quaker® quick cooking oats (80 gm), grounded into flour
¾ cup all purpose flour
¾ cup whole wheat flour
3 Tbsps powdered milk 
2 tsps of aish spices 
1 tsp nigella seeds
½ tsp salt (up to taste)
1/2 cup warm water
1 Tbsp honey
1 tsp instant yeast
1 egg, lightly beaten
2 Tbsps of ghee or vegetable oil


For the filling

1 Tbsp vegetable oil
350 gm minced lamb meat
1 medium onion, chopped
¼ tsp ground black pepper
½ tsp salt (up to taste)
1/3 cup tahini paste + 1 extra Tbsp 
¾ cup of water
1 Tbsp black vinegar (or less, up to taste)
2 cups  chopped leeks

For garnish

1 egg, lightly beaten
1 Tbsp sesame seeds
1 tsp white poppy seeds (optional)
 

 

 

Cooking Instructions

1. For the dough: Inside a food blender, process all the ingredients and mix for 5 minutes on medium speed or until you get a nice and soft mixture, brush the dough lightly with oil and cover with plastic wrap then leave to rest in a warm place for 1 hour or until the dough doubles in size.
2. For the filling: heat the oil into a medium pan then add the onion, minced meat and cook, stir occasionally for 10-15 minutes or until the meat absorbs its water. Set aside until cool.
3. Inside a small bowl, mix the tahini paste, water and vinegar. Add the mixture to the cooked meat along with chopped leeks and stir until mixed through.
4. Preheat oven to 190 C – 375 F and grease the bottom and sides of a 10 -11 inch round pan with shortening or oil.
5. Press the dough evenly into the bottom of the pan toward the sides forming a 1 inch long rim, spoon the filling evenly over the dough then fold the edges toward the inside to seal.
6. Brush the whole pie with egg and garnish with sesame seeds and poppy seeds.
7. Bake for 20 -22 minutes or until nice and golden.

*all doughs made of oats will look too soft at the beginning of mixing eventually.