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. For another amazing lamb pie, be sure to check out my Lamb, Spinach and Filo Pie.
Ingredient notes:
- Lamb mince: The lamb mince creates a lovely rich flavour. If you cant find lamb mince, feel free to use beef mince instead.
- Tomato relish: 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.
- Spices: These aromatic spices give a nice blend of sweet and savoury.
Step by step instructions:
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.
Recipe FAQs:
Our boys loved them. If your kids don't like sultanas, you can leave them out.
Absolutely. Once the pie has been assembled, allow to cool then place in an airtight container or cling film in the freezer.
Storage:
Store any leftover Moroccan Lamb Pies in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer until heated through.
Once the pie has been assembled, allow to cool then place in an airtight container or cling film in the freezer.
Top Tips:
- 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.
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Moroccan Lamb Pies
Flaky pastry pies filled with a lightly spiced Moroccan lamb filling.
Ingredients
- 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
Instructions
- 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.
Notes
- 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: 1Amount 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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Glenda Smith says
What type of tomato relish did you use in the Moroccan Lamb Pies?
VJ cooks says
I used the Homestyle Tomato Relish from Countdown. But any kind would work.
Mel says
Currently in iso with no lamb mince. What would you recommend using instead?
VJ cooks says
Beef mince would also work well.
Joanne Webster says
I used fig but cognac jam as all I had in pantry & Raisins instead of sultanas. Very tasty
Joanne Webster says
Nut not but
VJ cooks says
That sounds delicious!
Natalie says
I've made these a few times now. Very very easy and really tasty. Everyone enjoyed them and we had leftovers, which made great lunches. Both times have found I get through four pastry sheets.
VJ cooks says
Oh that's good to know, thanks. So glad you enjoy them 🙂
Bethany says
Can you substitute the sultanas for something else? Like dried cranberries? As my hubby doesn't like sultanas?
VJ cooks says
Sure thing, or leave them out.