Spiced lamb mince pies
Mary Llewellin
Monday, November 14, 2016
These savoury mince pies feature spicy lamb mince with aubergine and spinach rather than the usual sugary dried fruit filling and are a delicious and festive staple, perfect for both parents and children. They can be made ahead and frozen.
Ingredients
Makes 18
• 2 cloves garlic
• 1 medium aubergine, finely diced
• 1/2 tin chopped tomatoes, drained
• 2 tablespoons vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon smoked paprika
• 1 rounded teaspoon caraway seeds
• 400g lean minced lamb
• 1 handful spinach leaves, chopped
• Pinch of salt
• 1 pack puff pastry
Method
• Preheat the oven to 220°C.
• Peel and chop the garlic and gently fry with the spices in a splash of oil for 30 seconds.
• Add the diced aubergine and stir until softened before adding the drained tomatoes and reducing for a couple of minutes.
• Turn up the heat and add the minced lamb, stirring for 10 minutes until browned and beginning to look a little dry.
• Scatter the chopped spinach and a tiny pinch of salt over the meat, stir and remove from the heat.
• While the lamb is browning, roll out the pastry until it is 3mm thick and, with a fluted cutter, cut 18 7.5cm rounds and 18 6cm rounds.
• Grease a couple of pudding trays and line them with the larger pastry rounds.
• Fill each pie with a spoonful of mince mixture then, with a pastry brush, moisten the edges of the pastry with water before topping with the lids and sealing gently.
• Lightly brush each pie with oil and bake in the oven for 15-20 minutes until golden brown.
• Serve warm.
