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Moroccan tasty pie

Method

  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Roast the pinenuts in a dry baking tray until golden. 
  • Heat a little oil in a large heavy-bottomed pan and gently saute the red onion and garlic until tender. Add the spices and briefly cook to toast, continually stirring.
  • Then add the mince to the pan and stir until sealed and it changes colour. Mix in the flour and briefly cook until well combined.
  • Add ½-¾ cup stock with the pinenuts, sultanas, seasonings and harissa to the mixture. Mix well and cook for up to 20 mins until fairly dry, mashing now and again and adding a little more stock if needed. Remove from heat and allow to cool. Then mix in the fresh coriander.
  • Beat the egg and milk in a small bowl. 
  • Spray 1-2 heavy-bottomed baking trays with oil, place a pastry sheet on top and spoon one-quarter of the mixture down one side, leaving an edge. Brush the edges with egg wash, fold the pastry over and crimp the edges with a fork. Then paint the top with more egg wash and repeat the process with the remaining mince mixture and pastry. Cook the pies in the oven for about 15-20 mins until golden and risen.
  • Serve with a simple green salad on the side.

Ingredients

  • 100 gm pinenuts
  • olive oil
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • 1 tspn ground coriander
  • 2 tspn cumin
  • 1 tspn ground cinnamon
  • 500 gm lean minced lamb
  • 1 heaped tbsp plain flour
  • 1 cup beef stock
  • ½ cup sultanas
  • sea salt & freshly ground pepper
  • 1 tbsp harissa paste
  • 2 tbsp chopped fresh coriander
  • 1 egg
  • ½ cup milk
  • cooking oil spray
  • 4 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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