Moroccan Lamb Pies Recipes

MOROCCAN LAMB PIE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
• Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
• Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
• Stir in the tomato puree, tinned tomatoes and stock.
• Add the butternut squash and apricots and bring to the boil.
• Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
• After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
• When the lamb is tender, stir in the lemon juice and coriander.
• Divide between 4 individual dishes or 1 large one.
• Preheat the grill on a high setting.
• Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
• Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.

MOROCCAN LAMB PIES

Steps:

• Add olive oil to a large frying pan and sauté the onion for a few minutes. Add the lamb mince and cook until brown. Drain off any excess fat.
• Add the garlic, cumin, cinnamon and salt then stir through the mince. Add the tomato relish and chopped sultanas, stir again.
• Pour in the water and let it simmer for 5-10 minutes until the water reduces and everything is cooked through.
• Allow the mince to cool slightly or store in the fridge overnight before filling pies.
• Preheat the oven to 200°C fan bake.
• Cut each piece of puff pastry into four squares. Add the filling in the middle of each piece, then pull up the corners and pinch each seam together. Do this with the remaining pastry until you have 12 pies.
• Whisk the egg together and then brush over the top of the pies. Sprinkle over sesame seeds and bake for 25 minutes until golden and crispy.
• Serve with tomato relish and a side salad.