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Moroccan Lamb Snack Pies



4 portion(s)

Short Crust Pastry

  • 200 g plain flour
  • 125 g Butter
  • 1/4 tsp salt
  • 1 large egg
  • 1 tbsp water

Moroccan Lamb Filling

  • 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
  • 6
    1h 10min
    Preparation 20min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please 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!

Recipe's preparation

    Short Crust Pastry
  1. Place flour and butter into TM bowl, mix spd 5 / 5 sec.  Should resemble crumbs.


  2. 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.


  3. 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.


  4. Moroccan Lamb Filling
  5. Place onion in TM bowl.  Chop spd 5 / 3 seconds


  6. Add 10g of olive oil and saute 100 degrees / spd 2 / 2 mins.


  7. Add lamb to TM bowl. cook 100 degrees / Counter-clockwise operation spd 1 / 5 mins


  8. Drain off fat from lamb using simmering basket.  Put lamb and onions into a separate bowl to rest.


  9. Rince TM bowl.  Add garlic and ginger to TM bowl chop spd 6 / 5 seconds.


  10. Add 10g olive oil and moroccan seasoning.  Saute 100 degrees / spd 2 / 1 min.


  11. Return lamb and onions to TM bowl.  Add all remaining ingredients and cook 100 degrees / 20 mins / Counter-clockwise operationGentle stir setting


  12. Making Up Pies
  13. 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.



  14. Place enough Moroccan lamb filling into each pie to completely fill pie case. 


  15. Use reserved beaten egg to brush around edge of pie base.  Place lid on top of pie and use a fork to crimp edges. 


  16. Brush beaten egg over top of pie and bake in the oven 200 degrees / 25 mins - until golden.


Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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.

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Add a comment
  • do you not need to blind bake

    Submitted by KyleeMidwifeSmith on 26. October 2016 - 12:05.

    do you not need to blind bake the pastry?

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  • Just used the recipe for the

    Submitted by elau on 18. July 2016 - 19:21.

    Just used the recipe for the pastry - delish! Thank you

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  •  I used this recipe for the

    Submitted by pnelly86 on 13. June 2015 - 09:56.

     I used this recipe for the short crust pastry and it was fantastic!


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