Moroccan Meat Pies
Preparation time - 15 minutes
Cooking time - 25 minutes
Serves - 10
Ingredients
Lamb or chicken thigh cubed medium
750g
Onion diced medium
150g
Red sweet potato diced medium
90g
Butternut pumpkin diced medium
265g
potato diced medium
180g
Red capsicum diced medium
75g
Olive oil
1/3 cup
Plain flour
75g
MASTERFOODS Moroccan Tagine Meal Sauce
3 cups
Salt and pepper to taste
Eggs
Couscous
Dried dates diced small
Puff pastry
Linking loaf or large muffin baking tray
Method
- Cut meat into medium sized cubes, season with salt and pepper, now coat with some of the flour.
- Heat oil in a pot and carefully add the floured meat to the hot oil and cook for 3-5 minutes, stirring occasionally.
- Add the onions and cook until soft
- Push meat and onions to one side of the pot allowing the oil to pool on one side of the pot.
- Add the remaining flour to the oil and mix gently with a wooden spoon or spatula.
- Once the flour has absorbed the oil start to incorporate the flour mixture into the meat and onions.
- Add MasterFoods Moroccan Tagine Meal Sauce and mix thoroughly, add the rest of the vegetables and simmer for 20 minutes.
- Make couscous according to the packet direction and add the chopped dates.
- Spray baking tray with olive oil and gently work puff pastry into mould ensuring not to tear or break the pastry and leaving enough pastry at the top to join the top and bottom.
- If you are using couscous place some in the bottom of your pastry and finish topping it up with 150g of cooled filling mixture.
- Make an egg wash. Using the egg wash seal top and bottom of each pie. With the remainder of the egg wash, brush the tops of the pies
- Bake in a pre-heated oven for 20-25 minutes.