• olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 750g lamb mince
  • ¼ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp cayenne
  • ¼ tsp ground ginger
  • 250ml red wine
  • fresh beef stock, made up to 500ml
  • 200g chopped tomatoes
  • 1 generous tbsp tomato purée
  • 50g pine nuts, toasted
  • 75g dried apricots, chopped
  • 1 courgette, coarsely grated
  • chopped to make 2 tbsp mint
  • 750g shortcrust pastry
  • 1 egg, beaten to glaze


  • STEP 1

    Heat 1 tbsp olive oil in a large sauté pan, add the onion and cook until soft but not coloured.
    Add the garlic and cook for a minute. Tip out into a bowl.

  • STEP 2

    Brown the lamb mince in 1 tbsp olive oil over a high heat (you might need to do this in batches).
    Return the onions and garlic to the pan, add the cinnamon, cumin, cayenne and ginger.
    Add the red wine, stock, tomatoes and tomato purée and mix well.
    Cover and simmer gently for about 40 minutes until the lamb is tender and the sauce has thickened.
    Remove from the heat, add the pine nuts, apricots, courgette and mint and season well. Cool.

  • STEP 3

    Heat the oven to 180c/160c/gas 4. roll out ¾ of the pastry and cut out 6 circles about 16cm.
    Line the pie tins (or muffin tin) with the pastry, allowing any excess to hang over the edges.
    Fill the pastry shells with the lamb mixture.

  • STEP 4

    Roll out the remaining pastry and cut into 1cm strips for the lattice lids (or just cut circles to make normal lids).

  • STEP 5

    Brush the edges of each pie with a little beaten egg and lattice the pastry strips over the lamb, pressing the edges to seal.
    Trim off the excess pastry and brush the tops with more egg. Put on a baking tray and cook for about 30-35 minutes or until golden brown and the gravy is bubbling through the lattice.
    Rest the pies for 5 minutes before serving.


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