Imagine a delightfully spiced pie that brings the vibrant flavours of Morocco straight to your dinner table. This Savoury Moroccan spiced lamb pie is not just an ordinary recipe; it’s a culinary journey that captures the essence of rich spices and tender meat.

Perfect for those cozy evenings or gatherings with friends, this dish draws inspiration from traditional UK recipes while infusing a global twist. With warm spices like cumin and coriander, your taste buds will be dancing with joy.

Prepare to impress with this unique pie that combines a flaky pastry crust with a filling that’s bursting with flavor. Each bite transports you to a bustling Moroccan market, filled with the aroma of spices.

Deliciously Savoury Moroccan Lamb Pie with a Flaky Crust

Savoury Moroccan spiced lamb pie with flaky crust and aromatic filling, served with yogurt sauce and salad.

This Savoury Moroccan spiced lamb pie features a tender and aromatic filling made from ground lamb, mixed with spices and vegetables, all encased in a buttery, flaky pastry.

The taste is a harmonious blend of savoury and slightly sweet flavours, making it an unforgettable dish.

Ingredients

500g ground lamb
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 sheet of ready-made puff pastry
1 egg, beaten (for egg wash)

Instructions

Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned.
Stir in the diced carrot, cumin, coriander, cinnamon, and chili powder. Season with salt and pepper. Cook for a few more minutes until the carrots are tender.
Remove from heat and stir in the fresh parsley. Let the filling cool slightly.
Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Cut a circle large enough to cover a pie dish.
Transfer the cooled filling into the pie dish and cover with the pastry. Seal the edges and cut slits in the top for steam to escape. Brush the pastry with the beaten egg.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
Serve warm with a side salad or yogurt sauce.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Nutrition Information

Servings: 4 servings
Calories: 450kcal
Fat: 30g
Protein: 25g
Carbohydrates: 30g

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Savoury Moroccan Spiced Lamb Pie Recipe