Lamb

Lamb and harissa pies

Name: Lamb and harissa pie recipe
Yield: 4
Ingredients: 2 tbs olive oil; 1 onion, finely chopped; 500g lamb mince; 2 garlic cloves, crushed; 3/4 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; 1/4 cup (35g) plain flour; 1 1/2 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

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2020

These little beauties are the ultimate Aussie recipe with a special harissa twist.

2 tbs olive oil
1 onion, finely chopped
500g lamb mince
2 garlic cloves, crushed
3/4 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
1/4 cup (35g) plain flour
1 1/2 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 non-stick frypan 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) capactiy pie dishes. Line the base and sides of each dish with shortcrust pasty and trim. Spoon in lamb mixture. Cover with puff pastry, pressing edges together with a fork to seal. Trim the edges and lightly brush lids with egg wash. Sprinkle with ground pepper and salt flakes. Place on a baking tray and bake for 25-30 minutes until golden and crisp. Serve immediately.