Lamb Main

Lamb, carrot and harissa pies

Name: Matt Wilkinson's lamb, carrot and harissa pies
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4
Ingredients: 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 (Tunisian chilli paste); 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

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25m

1h 30m

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by Matt Wilkinson

Chef and author

Sep 01, 2017

These Middle Eastern-inspired pies are full of aromatic spices, and they taste just as good as they smell!

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 (Tunisian chilli paste)
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

Pea and chickpea mash

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

Method

1.

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.
2.

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.
3.

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.
4.

Bake for 25 minutes or until pastry is crisp and golden. Set aside to rest for 5 minutes.
5.

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