delicious - - MATT WILKINSON. -


1 tbs ex­tra vir­gin olive oil 1 onion, thinly sliced 600g bone­less lamb shoul­der,

cut into 2cm pieces 200g car­rots, roughly chopped 1 tbs ras el hanout (Moroc­can spice blend) 400g can diced toma­toes 2 tbs harissa 1 tbs corn­flour 2 x 375g sheets frozen puff pas­try (we used Carême All But­ter Puff Pas­try), thawed 1 egg, lightly beaten Mi­cro mint, to serve


1/2 cup (60g) frozen peas, thawed 400g can chick­peas, rinsed, drained Juice of 1/2 a lemon 1/4 cup (60ml) ex­tra vir­gin olive oil

Heat oil in a large fry­pan over medium heat. Add onion and cook, stir­ring, for 2 min­utes. Add lamb and cook, turn­ing, for 5 min­utes or un­til browned all over. Add carrot and ras el hanout. Cook, stir­ring, for 5 min­utes, then add tomato, harissa and 300ml wa­ter. Stir to com­bine. Re­duce heat to medium-low and cook for 1 hour or un­til meat is ten­der.

Trans­fer 1/4 cup (60ml) cook­ing liq­uid to a bowl with corn­flour and stir to a paste. Stir into lamb mix­ture. Sim­mer for 5 min­utes or un­til thick. Re­move from heat. Cool slightly.

Pre­heat oven to 200°C. Di­vide lamb mix­ture be­tween 4 x 13cm (1-cup) pie dishes. Lay pas­try on a clean work sur­face. Fold each sheet in half and lightly roll to press to­gether. Cut 2 x 13cm rounds from each pas­try sheet and place over meat. Brush with egg and place on a bak­ing tray. Bake for 25 min­utes or un­til pas­try is crisp and golden. Set aside to rest for 5 min­utes.

For the mash, com­bine all in­gre­di­ents and sea­son. Spoon over pies and serve with mint.

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