Quick & Easy

Mini moroccan pies

mini moroccan pies
24 Item



1.Heat oil in medium frying pan, cook onion and garlic, stirring, until onion softens. Add mince, cook, stirring, until mince changes colour. Add cumin, cook, stirring, until fragrant. Add tomato, bring to the boil. Reduce heat, simmer, uncovered, about 10 minutes or until thickened slightly. Stir in nuts, raisins and coriander, cool.
2.Preheat oven to 200°C (180°C fan-forced). Grease two 12-hole deep flat-based patty pans.
3.Cut 24 rounds from shortcrust pastry using 7cm-round cutter, press one round into each pan hole. Spoon lamb mixture into pastry cases.
4.Cut 24 rounds from puff pastry using 6cm-round cutter, top pies with puff pastry lids. Press edges firmly to seal, brush lids with a little beaten egg. Using sharp knife, cut a small slit into top of each pie. Bake, uncovered, about 20 minutes or until browned lightly.

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