You are here:
  1. Home
  2. Baking - savoury
  3. Moroccan Lamb Snack Pies


1 Moroccan Lamb Snack Pies

2 Baking - savoury recipes
3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Moroccan Lamb Snack Pies

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

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
Add to shopping list
  • 6
    1h 10min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

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

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    11. Making Up Pies

  11. 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.

     

     

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

     

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

     

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

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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...

Comments

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?

    Login or register to post comments

  • 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

    Login or register to post comments

  •  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!

     

    Login or register to post comments