Moroccan spiced lamb pie

Name: Moroccan spiced lamb pie | Asda Good Living
Total time: 3 h
Yield: 8
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 red onion, chopped; 1 celery stick, sliced; 2 x 300g packs Butcher's Selection Diced Lamb; 1 level tsp paprika; 1 level tsp cumin; 1 level tsp mild chilli powder; 390g carton chopped tomatoes; 50g dried apricots, halved; 2 tbsp tomato purée; 250ml lamb stock (made with 1 stock cube); 600g butternut squash (peeled weight), cut into 2cm cubes; 200g plain flour, plus extra for rolling out; 100g butter (chilled), cut into cubes; 1 egg, beaten

The lamb and squash are infused with the flavours of the spices in this fragrant, flavoursome pie.

By Asda Good Living,21st September 2015

Cook: 3 Hours

Serves: 8

Price: £1.30 per serving

Nutritional Information

Each 100g serving contains

Energy
1583kj
378kcal

19%

Fat
19.1g

Med
27%

Saturates
9.6g

Med
48%

Sugars
8g

Med
9%

Salt
1g

Med
17%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1583kj/378kcal

Ingredients

1 tbsp olive oil

1 red onion, chopped

1 celery stick, sliced

2 x 300g packs Butcher's Selection Diced Lamb

1 level tsp paprika

1 level tsp cumin

1 level tsp mild chilli powder

390g carton chopped tomatoes

50g dried apricots, halved

2 tbsp tomato purée

250ml lamb stock (made with 1 stock cube)

600g butternut squash (peeled weight), cut into 2cm cubes

200g plain flour, plus extra for rolling out

100g butter (chilled), cut into cubes

1 egg, beaten

Method

Heat the oil in a large pan over a medium heat, then add the onion and celery and cook for 5 minutes. Remove with a slotted spoon. Turn up the heat, add the lamb and brown in 2 batches. Stir in the spices and cook for 1 minute.

Return the onion to the pan with the tomatoes, apricots, tomato purée and stock, and pour into the pan. Stir well, cover and simmer for 2 hours until tender, adding the squash for the last 30 minutes. Transfer to a small roasting tin and cool.

Meanwhile, mix the flour and a small pinch of salt in a bowl. Rub in the butter, using your fingertips. Add 2-3 tbsp chilled water to make a firm, but not sticky, dough. Wrap in cling film and chill for at least 15 minutes.

Pre-heat the oven to 190C/170C Fan/Gas 5. Roll the pastry out to the thickness of a pound coin. Cut out a pastry lid slightly larger than the tin. Cover with the pastry lid, letting it overlap the edges slightly, then lightly press down all along the edges. Cut 2 slits in the middle of the lid, to allow steam to escape.

Brush with beaten egg and bake for 45-50 minutes.