Bob Hart, The Bad Boy of BBQ (work with me here), has said and done some crazy things in his 40+ years of barbecuing. … But sticking sausage mix in pita bread pocket and calling it a meat pie? That’s just nuts!
Right? WRONG!
These pita pocket rockets were an absolute HIT at this year’s Sausage Fest, and they happened to use the winning sausage on the day: J&L’s lamb, spinach and pine nut sausage!
Here’s the “recipe” (though most of the hard work’s already been done for you by your favourite butcher):
Pita Bread Pocket Rockets (aka: “meat pies”)
Ingredients:
4 mini pita pockets, with a small “lid” lopped off the top
4 lamb, spinach & pine nut sausages – or 4 sausages of your choice (though middle eastern flavours will work best)
2 tbsp tahini
1/2 c. natural yoghurt
1 crushed garlic clove
1 pinch of paprika
salt & pepper
olive oil
Method:
- preheat barbecue to medium heat (about 180C) and set up a trivet inside
- slice the sausage casing down the middle and take out the sausage mix. Reshape it into a pattie, drizzle with a little olive oil and slip into the pita through the “lid”
- leave to barbecue with the lid down for about 4 minutes each side
- meanwhile, combine tahini, yoghurt, garlic, paprika and season to taste for your yoghurt dressing.
- when the pita pockets are ready, allow to rest for another couple of minutes under loosely wrapped foil
- trim off any extra burnt bits, slice in half and serve with yoghurt dressing (or tomato sauce if you’re feeling traditional)
