Prep time30 minutes
Cooking2 hours 30 minutes
- 4 sheets Pampas Puff Pastry, thawed
- 2 tbspns olive oil
- 500g lamb leg or shoulder trimmed, cut into 3-4cm pieces
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbspn ras el hanout (Moroccan spice mix)
- 1 tbspn plain flour
- 400g can diced tomatoes
- 400g pumpkin, peeled, cut into 3cm pieces
- ½ cup (80g) frozen green peas
- 1 tbspn lemon juice
- 2 tbspns finely chopped fresh coriander
- 1 egg, lightly whisked
- Preheat oven to 180˚C conventional or 160˚C fan-forced.
- Heat 1 tablespoon oil in a large heavy based ovenproof saucepan over medium-high heat. Season lamb and cook in 2 batches for 4 minutes or until well browned. Set aside. Reduce heat to medium. Add 2 teaspoons oil and cook onion and garlic, stirring, for 5 minutes or until softened. Add spice mix and flour and cook, stirring, for 30 seconds. Return meat to pan with juices and tomatoes. Season and bring to the boil. Cook, covered, in oven for 11/2 hours or until lamb is very tender and sauce is very thick.
- Meanwhile, place pumpkin on a baking tray lined with baking paper. Season and drizzle with 2 teaspoons oil. Toss to coat and bake along with lamb for 40 minutes or until tender. Set aside.
- Stir lemon juice through lamb. Add roasted pumpkin, peas and coriander and gently stir to combine.
- Increase oven to 200˚C conventional or 180˚C fan-forced. Place an oven tray in the oven. Grease 4x 1 cup (250ml) capacity pie moulds [7.5cm base, 12.5cm top, 4cm high]. Cut a 12.5cm circle from corner of pastry sheet and use remaining sheet to line pie mould. Cut away excess overhanging pastry. Repeat with remaining pastry sheets and moulds. Divide lamb mixture between pastry shell. Top with pastry circles, pressing edges to seal. Mark edge with fork twines. Brush with egg. Place on hot oven tray and bake for 45 minutes or until pastry is golden and puffed. Stand for 5 minutes. Remove from pan. TIP For a shortcut, buy slow-cooked shredded lamb at the supermarket.