- 200 g plain flour
- 125 g Butter
- 1/4 tsp salt
- 1 large egg
- 1 tbsp water
- 1 onion, cut in half
- 600 g Lamb, diced
- 20 g olive oil
- 2 cloves garlic
- 2 cm ginger
- 2 tbsp Moroccan Seasoning
- 1/2 lemon, grated rind only
- 60 g dried apricots, cut in half
- 1 can chopped tomatoes (400g)
- 1 can Chickpeas (400g), drained
1h 10minPreparation 20minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place flour and butter into TM bowl, mix spd 5 / 5 sec. Should resemble crumbs.
Add salt to TM bowl. In a cup beat together egg and water. Place lid on TM bowl without MC, spd 4 / 20, now drizzle beaten egg and water through hole, reserve about 1 tbsp to seal pies and brush over lids.
Turn pastry out of TM bowl onto floured surface. Kneed slightly and roll into a ball - wrap in plastic wrap and put in fridge until filling ready.
Place onion in TM bowl. Chop spd 5 / 3 seconds
Add 10g of olive oil and saute 100 degrees / spd 2 / 2 mins.
Add lamb to TM bowl. cook 100 degrees / "Counter-clockwise operation" spd 1 / 5 mins
Drain off fat from lamb using simmering basket. Put lamb and onions into a separate bowl to rest.
Rince TM bowl. Add garlic and ginger to TM bowl chop spd 6 / 5 seconds.
Add 10g olive oil and moroccan seasoning. Saute 100 degrees / spd 2 / 1 min.
Return lamb and onions to TM bowl. Add all remaining ingredients and cook 100 degrees / 20 mins / "Counter-clockwise operation" "Gentle stir setting"
Pre-heat oven 200 degrees.
Roll out pastry on a floured surface. Cut out 4 pastry discs big enough to go up and slightly over sides of pie tins and 4 disc big enough to be lids.
Brush beaten egg over top of pie and bake in the oven 200 degrees / 25 mins - until golden.
Short Crust Pastry
Moroccan Lamb Filling
Making Up Pies
Accessories you need
To remove pastry easily, tip TM bowl upside down over floured surface, remove base - blade and pastry should gently fall onto work bench.
I use 4 inch loose bottom pie tins.
If you like it a little spicier - add a bit more Moroccan seasoning!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Gluten Free Pizza Base (with hidden veggies!) Makes 2 large bases
- Spinach ricotta star
- Quick flatbread
- EmeraldSue Grain Free Crackers
- Savoury muffin
- Variation Zucchini Slice
- Gluten free cheese scones
- Cheese, Bacon and Onion Scones
- Variation lemon poppyseed muffins
- Cheesy sour cream and chives crackers
- Sausage Cranberry Rolls (bites)
- Spaghetti Bolognese Muffins
- Jenny's Chocolate Weetbix Crunch Slice
- Smoky Chipotle Venison Casserole
- Miso suace
- Cheats Sourdough
- Spiced Pumpkin and Vegetable Soup
- Milo Biscuits Variation
- Apricot, Yoghurt and Coconut cake
- NOT BUTTER CHICKEN
- Tomato Salsa Dip
- Noodles with Soya Bean Soup (Korean Kong Guk Su)
- Pandan Chiffon Cake by Ivana
- Apple Crumble