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Lamb & chickpea hand pies
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Total Time:
2 hours 30 minutes
Handmade chickpea pastry with a hint of turmeric for extra flavor and color. Prepare the filling ahead for best results. Refrigerate filled pies before baking if desired.
Ingredients:
  • olive oil
  • 1 onion
  • 2 cloves of garlic
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cumin seeds
  • ½ teaspoon cayenne pepper
  • 1 pinch of ground allspice
  • ½ teaspoon dried mint
  • ½ teaaspoon dried oregano
  • 400 g lamb mince
  • 1 heaped tablespoon tomato purée
  • 1 x 400 g tin of quality plum tomatoes
  • 100 ml organic beef stock
  • 1 pinch of caster sugar
  • 4 sprigs of fresh mint
  • ½ x 400 g tin of chickpeas
  • 50 g toasted pine nuts
  • 225 g plain flour plus extra for dusting
  • 225 g chickpea (gram) flour
  • 1 teaspoon ground turmeric
  • 250 g unsalted butter
  • 2 teaspoons cider or white wine vinegar
  • 1 large free-range egg
  • 1 tablespoon milk
  • 2 teaspoons za'tar
Instructions:
  • In a large pan, heat 2 tablespoons of oil. Finely chop the onion and cook until soft, then add and cook the garlic for 1 minute. Add spices and herbs, cook for 30 seconds. Brown the lamb mince over high heat. Stir in tomato purée, tinned tomatoes, stock, and sugar. Season with salt and pepper, cook for 30 minutes until lamb is tender. Remove from heat, stir in mint, chickpeas, and pine nuts. Mix flours with turmeric and salt. Rub in butter until it resembles breadcrumbs. Add vinegar water until the dough forms. Chill dough for 20 minutes. Divide into 15 pieces, roll out into discs. Fill each disc with lamb mixture, fold over, and crimp edges. Brush with egg wash, chill for 20 minutes. Preheat oven to 180ºC/350ºF/gas 4. Brush with egg wash, sprinkle with za’tar, bake for 20-25 minutes.

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