Nici Wickes: Moroccan-spiced Lamb Pies

I’ve been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they’ll send me broke, so I’ve worked on recreating one at home and it’s sensational! Meltingly tender lamb and a mix of spices that just hum with flavour.   Makes 4-6 single serve pies      Ingredients  2 tablespoons olive oil    1 large onion, diced    800g-1kg diced lamb, I used 2 rumps    2 cloves garlic, chopped    1 heaped tsp turmeric powder   1 tsp each coriander powder, ground cumin, paprika    ½ tsp ground ginger    1 tsp sea salt & ¼ tsp white pepper   400g tinned crushed tomatoes   Water    300g flaky puff pastry    Egg wash    Sesame or cumin seeds for pie tops      Method  Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious.   Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft.    Shred some of the lamb with two forks, leaving some pieces whole. Cool.   Make the pies: Preheat oven to 190 C and place a tray in to heat.    Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling.   Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well.   Use a sharp knife to slash the tops of the pies with a few times – this let’s the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds.    Bake on the preheated tray for 40 minutes or until the pastry is golden brown.    Leave to sit for at least 10 minutes, for ease of eating.      Nici’s Note:    Use a 6-hole Texan muffin tin instead of individual tins.      LISTEN ABOVE See omnystudio.com/listener for privacy information.