Mediterranean Lamb Pie

Filling:

• 20 oz lamb
  
• ½ chopped onion
  
• 1 chopped carrot
  
• 3 chopped green onions
  
• 1 minced garlic clove
  
• ¼ chopped red  bell pepper
  
• 15 quartered green olives
  
• 2 Tbsp dried oregano
  
• ½ can diced tomatoes
  
• 1 Tbsp red curry paste
  

Crust:

• 2 ¼ cup flour
  
• ¼ tsp salt
  
• 1 ½ cup salted butter
  
• ½ cup of cold water
  

Instructions:

1. Preheat oven to 350℉. Combine the flour and salt in the bowl. Use a pastry blender to cut in butter until it is crumbly but well combined. Add water and stir until it forms a ball.
   
2. Split the dough into two pieces; one slightly larger than the other. Roll out the larger one to fit your pie pan.
   
3. Cook carrots, onion, and green onions in 2 Tbsp olive oil over medium heat until they begin to soften. Add garlic and cook for 2 more minutes. Remove from the pan.
   
4. Add the lamb and 2 Tbsp more olive oil and cook until browned, stirring frequently. Cook 3 minutes more.
   
5. Return vegetables to the pan, along with the red pepper, green olives, and dried oregano. Cook for 3 minutes.
   
6. Pour in tomatoes. Let it sizzle for a minute. Stir in curry paste and set aside to cool.
   
7. Fill the pie dish with the cooled meat. Roll out the smaller piece of dough. Place on top of the meat. Use a knife to cut six small slits in the top crusts in a circular pattern. Brush top crust with beaten egg whites. Bake the pie for 40 minutes.