These puffs was bursting with the beautiful lamb and pumpkin, looked so delicious and tasty so good.
- 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
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.
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)