Stranger Foods

Lamb tagine pasties

Serves 4 | Prep 20 mins | Cook 2 hr 25 mins

I’m a big fan of North African food so to me it makes complete sense to fill a pasty full of spicy, aromatic lamb tagine. At home, these only last a matter of minutes, so expect these pasties to be a big hit!

Source: River Cottage Great Pies, Pasties, Puds and more

Ingredients

Metric

Imperial

x0.5

750 g shortcrust pastry, made with half butter, half lardt
Flour, to dust
Egg wash (beaten egg)

For the lamb

400 g diced lamb shoulder
2 tsp ground cinnamon
2 tsp paprika
2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground cardamom
1 tsp chilli powder
1 tsp saffron strands

For the sauce

3 onions, diced
4 cloves garlic, finely chopped
50 g fresh ginger, finely chopped
Grated zest and juice of 2 limes
1 preserved lemon, finely chopped, peel only
2x 400 g tin chopped tomatoes
2 tbsp honey
300 g dried apricots (unsulphured), chopped
1 tbsp tomato purée
small bunch coriander, leaves picked and roughly chopped
small bunch mint, leaves picked and roughly chopped
Sea salt and freshly cracked black pepper

Instructions

°C

°F

Show amounts inline

Put the lamb into a large bowl, sprinkle with all the spices and toss well to coat. Cover and leave to marinate in a cool spot for at least , preferably overnight in the fridge.
Once marinated, transfer the spice-coated lamb to a large saucepan and add all of the sauce ingredients except the tomato purée and fresh herbs, seasoning lightly with salt and pepper. Bring to a simmer and cook gently for until the meat is tender. Add a little water if necessary during cooking to prevent sticking, but keep the sauce nice and thick.
Add the tomato purée and chopped herbs, then taste and adjust the seasoning. Set aside to cool.
Preheat the oven to 200°C and line a large baking tray with baking paper. Divide the pastry into 4 portions. Roll each portion out on a lightly floured surface to a rough circle, 3 mm thick, and trim to a neat 22 cm round, using an upturned plate or loose-bottomed cake/flan tin base as a guide.
Pile a quarter of the filling mixture in the centre of each pastry round, leaving a 3 cm clear margin around the edge. Brush the pastry border with egg wash, then bring the opposite sides of the pastry up over the top of the filling so the edges meet. Press the pastry edges firmly to seal and crimp them with your thumb and forefinger. Brush the top of the pastry with egg wash.
Place the pasties on the lined baking tray and bake in the oven for , then lower the oven setting to 180°C and cook for another until golden brown.

Similar recipes

Keema puffs Photograph of Tarte au citron.

Tarte au citron Photograph of Spicy chicken pasties.

Spicy chicken pasties Photograph of Chilli con carne pasties.

Chilli con carne pasties