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Moroccan lamb pot pies
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate mince with exotic Moroccan flavors in a delightful pie.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g Brand lamb mince
  • 20.00 ml Moroccan Seasoning Mix
  • 1 tsp Jensens Organic Crushed Garlic
  • 400g can Brand Diced Tomatoes
  • 1 small eggplant, diced
  • 75g baby spinach
  • 27.20 gm sultanas
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • Heat your oven to a toasty 220C (200C if using a fan-forced setting).
  • In a large frying pan over medium heat, sauté onion until softened, about 5 minutes. Brown the lamb, breaking up any lumps, for 5 minutes. Stir in seasoning mix and garlic, cook until fragrant for about 1 minute. Add tomatoes, 1 cup of water, and eggplant. Simmer until slightly thickened for about 5 minutes. Remove from heat and stir in spinach and sultanas.
  • Divide the lamb mixture evenly among four ovenproof ramekins. Cut the pastry into four equal squares and place one on top of each ramekin, crimping the edges of the pastry around the dish. Brush the pastry with a light coating of egg wash. Bake in the oven for 10-15 minutes until the pastry is puffed up and beautifully golden.

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