PERFECT PIES
MOROCCAN SPICED LAMB PIE
SERVES 6 PREP 10 MINS + CHILLING COOK 1 HOUR
• 1 tbsp olive oil
• 1 onion, grated
• 1 zucchini, grated
• 1 carrot, grated
• ½ tbsp Moroccan seasoning
• 500g lamb mince
• 1 cup chopped coriander, plus extra to serve
• ½ cup breadcrumbs, plus ½ cup extra
• ¾ cup sun-dried tomatoes, chopped roughly
• ¼ cup pine nuts, toasted
• 1 egg, beaten lightly
• Greek yoghurt, lemon wedges, to serve
PASTRY
• 3 cups plain flour, sifted
• 250g butter, chilled, chopped
• ½ cup iced water
1 Preheat oven to 180°C. Line an oven tray with baking paper.
2 PASTRY In a food processor, pulse flour and butter until mixture resembles breadcrumbs. Add water gradually, pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly. Roll out dough between 2 sheets baking paper to a 30cm x 40cm rectangle. Chill 30 mins.
3 In a large frying pan, heat oil on medium. Saute onion 2-3 mins. Add zucchini, carrot and seasoning, cook 3-4 mins until fragrant. Set aside to cool.
4 In a large bowl, combine vegetables with lamb, coriander, breadcrumbs, tomatoes and pine nuts. Season.
Transfer pastry to
