Sunday, 17 January 2010

Recipe - Lamb Pies

These small lamb pies are perfect winter food. Fairly quick and easy to make as well as tasty and filling. There's not much more you can ask for.

As always, freestyle this to suit you and your taste. Add and subtract ingredients to match what you got at home.

I think that this dish has a bit of a North African twist to it with the harissa and apricots.

I'm sure that you can make much neater and nicer looking puff pastry lids if you just take some more time and put in a bit more effort than what I did. They tasted ok at least. ;)

Ingredients (makes 2 pies)
300g diced lamb leg
Harissa paste
Olive oil
1 onion, finely diced
1 carrot, finely diced
1 can chopped tomatoes
1 tbsp oregano
70g dried apricots, chopped
1 ready rolled puff pastry sheet, halved
1 egg, beaten

Marinade the lamb in the harissa paste over night.

Preheat the oven to 200c.

Heat some oil in a frying pan and fry the lamb until browned on all sides. Remove from the pan and put to the side.

Cook the onion and carrot in the pan until they start to soften. Return the lamb to the pan and stir in the tomatoes, oregano and apricots. Stir well and bring to a simmer.

Divide the mixture between two 400ml ramekins (or similar). Cover the ramekins with the puff pastry and cut a cross in the middle with a sharp knife. Brush the puff pastry with the beaten egg.

Cook in the oven for about 20 minutes or until the lid is nice and golden.