Leftover lamb shank meat with Moroccan ingredients and spices is a fantastic pie filler.
- 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 200°C. 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set