Name: Mini moroccan pies
Cook time: 50 min
Total time: 50 min
Ingredients: 1 tablespoon vegetable oil; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 400 gram lamb mince; 2 teaspoon ground cumin; 1 cup (280g) undrained crushed tomatoes; 1/4 cup (40g) toasted pine nuts; 2 tablespoon finely chopped raisins; 2 tablespoon finely chopped fresh coriander; 3 sheets ready-rolled shortcrust pastry; 2 sheets ready-rolled puff pastry; 1 egg, beaten lightly

Ingredients

1 tablespoon vegetable oil

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

400 gram lamb mince

2 teaspoon ground cumin

1 cup (280g) undrained crushed tomatoes

1/4 cup (40g) toasted pine nuts

2 tablespoon finely chopped raisins

2 tablespoon finely chopped fresh coriander

3 sheets ready-rolled shortcrust pastry

2 sheets ready-rolled puff pastry

1 egg, beaten lightly

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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