PERFECT PIES
MOROCCAN SPICED LAMB PIE
SERVES 6 PREP 10 MINS + CHILLING COOK 1 HOUR
1 tbsp olive oil
1 onion, grated
1 zucchini, grated
1 carrot, grated
½ tbsp Moroccan seasoning
500g lamb mince
1 cup chopped coriander, plus extra to serve
½ cup breadcrumbs, plus ½ cup extra
¾ cup sun-dried tomatoes,
chopped roughly
¼ cup pine nuts, toasted
1 egg, beaten lightly
Greek yoghurt, lemon wedges, to serve
PASTRY
3 cups plain flour, sifted
250g butter, chilled, chopped
½ cup iced water
1 Preheat oven to 180°C. Line an oven tray with baking paper.
2 PASTRY In a food processor, pulse flour and butter until mixture resembles breadcrumbs. Add water gradually, pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly. Roll out dough between 2 sheets baking paper to a 30cm x 40cm rectangle. Chill 30 mins.
3 In a large frying pan, heat oil on medium. Saute onion 2-3 mins. Add zucchini, carrot and seasoning, cook 3-4 mins until fragrant. Set aside to cool.
4 In a large bowl, combine vegetables with lamb, coriander, breadcrumbs, tomatoes and pine nuts. Season.
Transfer pastry to tray. Sprinkle with extra breadcrumbs and spoon lamb
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