Slow-cooked Moroccan lamb pies

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There's nothing better than a pie for dinner. Source: Getty.

There’s nothing better than a crumbly, melt-in-the-mouth pie on a cool night and while traditional Moroccan-flavoured lamb is great as is, this slow-cooked version is something else entirely.

With tender meat cooked in a thick, delicious sauce, this pie filling could easily become your favourite treat. It might take a little more effort, but it all becomes worth it once you take the first bite into the hearty pie. Perfect for either lunch or dinner, these amazing meals are great served on their own however they also go perfectly with a scoop of mashed potato, mashed peas or some hot gravy!

Ingredients

  • 2 tablespoons olive oil
  • 500g lamb leg or shoulder, trimmed, cut into 3-4cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ras el hanout (Moroccan spice mix)
  • 1 tablespoon plain flour
  • 400g can diced tomatoes
  • 400g pumpkin, peeled, cut into 3cm pieces
  • 1/2 cup frozen green peas
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander, finely chopped
  • 4 sheets puff pastry, thawed
  • 1 egg, lightly whisked

Method

  1. Preheat oven to 180C. Heat 1 tablespoon oil in a large heavy-based ovenproof saucepan over medium-high heat. Season lamb and cook in 2 batches for 4 minutes or until cooked through completely. Set aside.
  2. Reduce heat to medium. Add 2 teaspoons oil and cook onion and garlic, stirring for 5 minutes or until softened. Add spice mix and flour and cook, stirring for 30 seconds.
  3. Return meat to pan with juices and tomatoes. Season and bring to the boil. Cook, covered, in oven for 1 1/2 hours or until lamb is very tender and sauce has become very thick.
  4. Meanwhile, place pumpkin on a baking tray lined with baking paper. Season and drizzle with 2 teaspoons oil. Toss to coat and bake along with lamb for 40 minutes or until tender. Set aside.
  5. Stir lemon juice through lamb. Add roasted pumpkin, peas and coriander and gently stir to combine.
  6. Increase oven to 200C. Place an oven tray in oven. Grease 4 x 1 cup capacity pie moulds (7.5cm base, 12.5cm top, 4cm high). Cut 12.5cm circle from corner of pastry sheet and use remaining sheet to line pie mould. Cut away excess pastry. Repeat for rest of moulds.
  7. Divide lamb mixture between shells. Top with pastry circles, pressing edges to seal. Mark edges with fork twines. Brush with egg. Place on hot oven tray and bake for 45 minutes or until pastry is golden and puffed. Stand for 5 minutes before removing from pan. Serve hot.

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