Morrocan spiced lamb and pumpkin puffs

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Here is another pie/pastry filling I made this week. I used the spiced lamb with pumpkin in mini pies, puff triangles and round puffs. The mini pies and puff triangles looked immaculate (and hence uninteresting). The round puffs, however, was bursting with the beautiful lamb and pumpkin, looked so delicious and tasty so good.

Moroccan and cumin lamb and pumkin puffs

Recipe is as follows:

Ingredients

  • 200g lamb, diced
  • 50g leek, sliced
  • 1/2 onion, sliced
  • 1 tbs moroccan spice mix (ginger, white pepper, coriander, turmeric, allspice, cinnamon)
  • 1tbs cumin
  • 1 tsb smoked paprika
  • 200g pumpkin, cubed
  • 1 fresh chili, chopped
  • 1 cup of chicken stock
  • salt and pepper to taste
  • cooking oil
  • 2 tbs potato starch, mixed with some water
  • Ready made puff pastry, cut in to round discs (approx  4-5 inch diameter)
  • 1 egg to seal pastry and for egg wash

Filling

In a frying pan, bring a little cooking oil to medium heat; add lamb and brown each side, then transfer to a plate

In the frying pan, bring a little cooking oil to medium heat, add leek and onion; pan fry for 2 minutes; return lamb to the frying pan; add Moroccan spices, cumin; paprika, chili, toss well; add pumpkin, toss well; add chicken stock; add salt and pepper to taste

Transfer to casserole dish (I used a dutch oven), bake in a preheated oven for 40 minutes at 180c (350F).

Remove the casserole dish from the oven, add the potato starch mixture; mix well; set aside to cool; 0nce cooled, transfer to a container and leave in fridge overnight.

Pastry

Next day, wrap a spoon (heapful) of filling in the puff pastry; brush the edge with egg (on the inside, on one side only); squeeze the edge and press down with a folk; Brush the top side of the pastry with egg wash. Bake in preheated oven for approximately 30 minutes at 180c (350F)

 

 

 

 

 

 

 

 

 

 

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