LAMB AND HARISSA PIES

INGREDIENTS SERVES 4. PREP 35 MINS. COOK 30 MINS

• 2 tbs olive oil

• 1 onion, finely chopped

• 500g lamb mince

• 2 garlic cloves, crushed

• ¾ cup (210g) tomato paste

• 2-3 tbs harissa paste, or to taste

• 1 tbs ras el hanout (Moroccan spice mix)

• 1 tsp sumac, plus extra

• 3 tsp dried mint

• ¼ cup (35g) plain flour

• 1 ½ cups (375ml) beef stock

• 2 frozen shortcrust pastry sheets, partially thawed, cut in half diagonally

• 2 frozen puff pastry sheets, partially thawed, cut in half diagonally

• 1 egg, lightly beaten

METHOD

1 Heat oil in a large nonstick frying pan over a medium heat. Add onion and cook, stirring regularly, for 5 minutes or until soft. Add the mince and garlic, breaking up mince with a wooden spoon, and cook for 7 minutes or until browned. Add tomato paste, harissa, ras el hanout, sumac and dried mint, and cook, scraping the bottom of the pan with a wooden spoon, for 2 minutes. Stir in flour, then gradually add stock, stirring continuously. Season and bring to the boil. Cook, stirring regularly, for 15-20 minutes until sauce has thickened. Check seasoning then set aside to cool completely.

2 Preheat oven to 200°C. Grease four 1-cup (250ml) capacity pie dishes. Line base and sides of each dish with shortcrust pasty and trim. Spoon in lamb mixture. Cover with puff pastry, pressing edges together with fork to seal.

Trim edges and lightly brush lids with egg wash. Sprinkle with ground pepper and salt flakes. Place on baking tray and bake 25-30 mins until golden and crisp. Serve immediately.