Moroccan Lamb Pies

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Leftover lamb shank meat with Moroccan ingredients and spices is a fantastic pie filler.

The ingredient of Moroccan Lamb Pies

• 1 tablespoon olive oil
• 1 brown onion halved thinly sliced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 2 teaspoon ground ginger
• 1 tablespoon plain flour
• 1 cup massel chicken style liquid stock
• 400g can apricot halves in natural juice drained roughly chopped
• 3 cups cooked lamb shank meat see related recipe
• 2 sheets frozen shortcrust pastry partially thawed
• 2 sheets frozen puff pastry partially thawed
• 1 egg beaten

The Instruction of moroccan lamb pies

• heat oil in a large non stick frying pan over medium heat add onion cook stirring occasionally for 3 to 4 minutes or until soft add coriander cumin ginger and flour stir until well combined cook for 1 minute
• remove from heat slowly add stock stirring constantly return to heat and bring to the boil reduce heat to medium low cook for 1 to 2 minutes or until sauce reduces slightly add apricots and lamb shank meat stir to combine remove from heat season with salt and pepper set aside to cool completely
• preheat oven and a large flat baking tray to 200u00b0c grease four 1 cup capacity pie tins cut two 14cm rounds from each shortcrust pastry sheet use to line base and sides of tins spoon lamb mixture into pastry shells cut two 12cm rounds from each puff pastry sheet use to cover pies pressing edges together to seal brush pie tops with egg and sprinkle with salt and freshly ground black pepper
• place pie tins on hot tray bake for 20 to 25 minutes or until golden stand pies in tins for 5 minutes serve

Nutritions of Moroccan Lamb Pies

calories: 988 504 calories
calories: 59 grams fat
calories: 25 grams saturated fat
calories: 79 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 31 grams protein
calories: n a
calories: 1027 94 milligrams sodium
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calories: nutritioninformation