'Tagine' Pie

'Tagine' Pie
 
alt

This recipe was uploaded
by cookwitch

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 500g minced lamb
  • 8 dried apricots, chopped
  • 1 14 oz tin chopped tomatoes
  • 2 cloves garlic
  • 1 heaped tsp cinnamon
  • 1 level tsp dried mint
  • 1 level tsp Ras El Hanout spice mix
  • 1 level tsp Bahari Dolma spice mix
  • olive oil
  • 1 pack refrigerated filo dough
  • 1/2 a pack of butter, melted
Chop the garlic and fry gently in the olive oil until softened.
Add in the lamb and cook until lightly browned.
Then in go all the spices and the chopped apricots.
Mix well, then add in the chopped tomatoes.
Again mix well, then leave to simmer until there is hardly any liquid left.

Prep the baking pan:

I used a square tin, and buttered it very well indeed.

Add on leaf of pastry at a time so that the edges overhang.
Butter each layer as you add it.
When you have added six layer, stop then add in half the lamb mixture.
Top that with two buttered sheets of pastry.
Add the rest of the lamb mixture and then the rest of the pastry leaves.
Bring the sides of the pastry up and over, and butter them down onto the top of the pie so they lay flat.
Brush the whole of the top of the pie with butter.
Cut a few slits in it with a sharp knife to let the steam out.
Bake at 170C fan oven until the top is golden and crispy.
Eat and make YUM noises.

'Tagine' Pie

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by cookwitch

 
 
I had minced lamb in the fridge and wasn't sure what to do with it. Then I saw apricots in the supermarket and filo dough, and that sorted that out!

Method


Chop the garlic and fry gently in the olive oil until softened.
Add in the lamb and cook until lightly browned.
Then in go all the spices and the chopped apricots.
Mix well, then add in the chopped tomatoes.
Again mix well, then leave to simmer until there is hardly any liquid left.

Prep the baking pan:

I used a square tin, and buttered it very well indeed.

Add on leaf of pastry at a time so that the edges overhang.
Butter each layer as you add it.
When you have added six layer, stop then add in half the lamb mixture.
Top that with two buttered sheets of pastry.
Add the rest of the lamb mixture and then the rest of the pastry leaves.
Bring the sides of the pastry up and over, and butter them down onto the top of the pie so they lay flat.
Brush the whole of the top of the pie with butter.
Cut a few slits in it with a sharp knife to let the steam out.
Bake at 170C fan oven until the top is golden and crispy.
Eat and make YUM noises.

Show/hide comments

comments powered by Disqus