Matt Wilkinson’s savoury pastries.
WHETHER PACKED WITH MEAT OR VEGETABLES, FEW WINTER WARMERS ARE AS NICE AS PIE.
LAMB, CARROT & HARISSA PIES
“A Middle Eastern take on lamb pies.”
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 (North African chilli paste, available from select supermarkets) 2 x 375g sheets frozen puff pastry
(we used Carême All Butter Puff Pastry), thawed
1 egg, lightly beaten Micro mint, to serve
Pea & chickpea mash ½ cup (60g) frozen peas 400g can chickpeas, rinsed, drained Juice of ½ a lemon ¼ cup (60ml) extra virgin olive oil
Heat oil in a large frying pan 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 ¼ cup (60ml) cooking liquid to Stir paste into lamb mixture and simmer for 5 minutes or until thick. Remove from heat. Cool slightly.
Preheat oven to 200°C. Divide lamb mixture among four 1-cup pie dishes. Place pastry on a clean work surface. Fold each sheet in half and lightly roll to press together. Use a dish as a guide to cut out 4 lids 1cm larger and place over meat. Brush with egg, place on a baking tray and Bake for 25 minutes or until pastry is crisp and golden. Rest for 5 minutes.
For mash, combine all ingredients and season. Serve on pies sprinkled with mint.
PER SERVE • 42G PROTEIN • 34G SAT FAT • 69G CARB
• 11G SUGARS • 1365MG SODIUM • 1165 CAL (4875KJ)