Beautifully spiced Moroccan Pies made with lamb mince and flaky pastry. Serve with a side salad for an easy meal.
These little Moroccan Lamb Pies are so delicious and so versatile! They can be cooked as little pockets, as one large pie, in a pie maker or even as tiny little triangles to be served as party food. Friends and family will love the mix of savoury, sweet and fragrant spices.
One of the surprising ingredients in this recipe is the tomato relish. But trust me, this takes the lamb mince filling to the next level. I love the inclusion of sultanas. But if they're not for you (or your kids) you can leave them out.
How to make Moroccan Lamb Pies:
Add olive oil to a large frying pan and sauté the onion for a few minutes. Add the lamb mince and cook until brown. Drain off any excess fat. Add the garlic, cumin, cinnamon and salt then stir through the mince. Add the tomato relish and chopped sultanas, stir again.
Pour in the water and let it simmer for 5-10 minutes until the water reduces and everything is cooked through. Allow the mince to cool slightly or store in the fridge overnight before filling pies
Preheat the oven to 200°C fan bake. Cut each piece of puff pastry into four squares. Add the filling in the middle of each piece, then pull up the corners and pinch each seam together. Do this with the remaining pastry until you have 12 pies.
Whisk the egg together and then brush over the top of the pies. Sprinkle over sesame seeds and bake for 25 minutes until golden and crispy. Serve with tomato relish and a side salad.
If you're in the mood for a pie, check out my recipes for Chicken and Sweetcorn Pies, Rustic Chicken Pie and Smoked Fish Pie.
Common questions for Moroccan Pies:
Are these pies kid friendly? Our boys loved them. If your kids don't like sultanas, you can leave them out.
Can these pies be frozen? Absolutely. Once the pie has been assembled, allow to cool then place in an airtight container or cling film in the freezer.
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Moroccan Lamb Pies
Flaky pastry pies filled with a lightly spiced Moroccan lamb filling.
- 1 Tbsp olive oil
- 1 onion, finely diced
- 500g lamb mince
- 1 tsp crushed garlic
- 1 tsp cumin
- 1⁄2 tsp cinnamon
- 1⁄2 tsp salt
- 1⁄4 cup tomato relish
- 1⁄2 cup sultanas, chopped
- 1 cup water
- 3 sheets puff pastry
- 1 egg
- 1 tsp sesame seeds
- Add olive oil to a large frying pan and sauté the onion for a few minutes. Add the lamb mince and cook until brown. Drain off any excess fat.
- Add the garlic, cumin, cinnamon and salt then stir through the mince. Add the tomato relish and chopped sultanas, stir again.
- Pour in the water and let it simmer for 5-10 minutes until the water reduces and everything is cooked through.
- Allow the mince to cool slightly or store in the fridge overnight before filling pies.
- Preheat the oven to 200°C fan bake.
- Cut each piece of puff pastry into four squares. Add the filling in the middle of each piece, then pull up the corners and pinch each seam together. Do this with the remaining pastry until you have 12 pies.
- Whisk the egg together and then brush over the top of the pies. Sprinkle over sesame seeds and bake for 25 minutes until golden and crispy.
- Serve with tomato relish and a side salad.
- This can also be made as one large pie, 6 medium pies or even mini pies for a party.
- If you don’t allow the mince mixture to cool first, it can make the pastry soggy.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 195mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 14g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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What type of tomato relish did you use in the Moroccan Lamb Pies?
I used the Homestyle Tomato Relish from Countdown. But any kind would work.
Currently in iso with no lamb mince. What would you recommend using instead?
Beef mince would also work well.