Spicy Harissa Meat Pies Recipes

SPICY HARISSA MEAT PIES

Steps:

• Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.
• Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.
• Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)
• Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix beer and egg together in a small bowl.
• Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.
• Bake in the preheated oven until pastries are golden brown, about 20 minutes.

SPICY HARISSA AUBERGINE PIE

Steps:

• Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.
• Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.
• Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.
• Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.

SPICED HARISSA LAMB PASTIES

Steps:

• Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel.
• Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it's partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.
• For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.
• Cut the dough in half so it's easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry - you should get about 20 once you've re-rolled trimmings and the second half of dough.
• Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork - don't worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.
• Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.

SPICY HARISSA PULL-APART BREAD

Steps:

• Grease a 9-by-5-inch loaf pan with the butter.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese for 1 minute. Scrape the bowl well. Add the harissa, parsley, lemon zest, onion powder, garlic powder and pepper and mix until well combined.
• On a lightly floured surface, unroll the pizza dough and press both pieces together to form one large piece of dough. With a rolling pin, roll out to 1/4 inch thick. You should end up with a 16-by-16-inch square.
• Dollop the harissa mixture all over the dough and spread into an even layer. Cut the dough into four 4-inch-wide strips, then cut crosswise to create sixteen 4-by-4-inch squares. Working one at a time, fold a piece of dough in half. Place the rounded/folded side in the base of the pan, with the filling side facing up. Continue to fold and place dough in the pan until the pan is full.
• Cover loosely with plastic wrap and let rise until puffy, 45 to 60 minutes. Towards the end of rise time, preheat the oven to 350 degrees F.
• In a small bowl, whisk the egg with 1 tablespoon water to combine. Gently brush the egg wash over the surface of the dough and sprinkle generously with sesame seeds.
• Bake until the bread is golden brown and the thickest part of the dough registers 190 degrees F on an instant-read thermometer, 45 to 50 minutes. Cool in the pan for 10 minutes, then run an offset spatula around the outside edge to loosen the bread, then remove it from the pan. Serve warm.