Matt Wilkin­son’s savoury pas­tries.

WHETHER PACKED WITH MEAT OR VEG­ETA­BLES, FEW WIN­TER WARM­ERS ARE AS NICE AS PIE.

Sunday Herald Sun - Stellar - - Contents - MATT WILKIN­SON @mr­wilkin­sons

LAMB, CAR­ROT & HARISSA PIES

“A Mid­dle Eastern take on lamb pies.”

MAKES 4

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)

MON­DAY

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