Turkish-style lamb pies
Use 10cm × 3cm individual pie tins to make these pies or use a 6-hole large (9cm) muffin tin. Match with a juicy shiraz to offset the spicy saucing of the pie.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Pie dish
- Muffin tin
- Rolling pin
- Pastry brush
- Kitchen scale
- Saute pan
- Mixing bowl
- Chef's knife
- Cutting board
- Cookie cutter
- Baking sheet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Fork
- Wooden spoon
- Whisk
Ingredients
- olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 750g lamb mince
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp cayenne
- ¼ tsp ground ginger
- 250ml red wine
- fresh beef stock made up to 500ml
- 200g chopped tomatoes
- 1 generous tbsp tomato purée
- 50g pine nuts toasted
- 75g dried apricots chopped
- 1 courgette coarsely grated
- chopped to make 2 tbsp mint
- 750g shortcrust pastry
- 1 egg beaten to glaze
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