Tuesday, May 15, 2012

Moroccan Lamb party pies and Fondant potatoes

 Yum, yum, yum! I have to stop taking the photos with my iPhone as they just don't do the food justice! This one was a big hit with the kids and my daughter insisted on taking pies for school lunch today as well. I have a party pie maker and my usual pies are just leftover bolognaise so it was nice to spice things up a bit and also to change the usual mashed potatoes for something a little more fancy.

Moroccan Lamb Party pies (makes about 24 in a normal pie tin but I got 31 out of it)
1 small brown onion finely chopped
1 tsp Gourmet Garden Garlic
400g lamb mince
2 tsp ground cumin
1 tin of undrained crushed tomatoes
1/4 cup of roasted pinenuts
2 tblsp finely chopped raisins
1 tblsp of Gourmet Garden coriander
3 sheets of shortcrust pastry
1 egg beaten lightly
3 sheets of puff pastry

Heat a little oil in a frying pan, cook onion and garlic, stirring, until onion softens. Add lamb and cook stirring until the lamb changes colour. Add cumin, cook, stirring until fragrant. Add tomatoes and bring to the boil. Reduce heat, simmer uncovered for about 5 minutes or until it thickens slightly. Stir in the nuts, raisins and coriander and then let it cool.

If you are doing it in the oven preheat the oven to 200oc. Grease 2 12 hole deep flat based patty pans.

This bit is the same for the party pie machine or oven cooking. Cut 24 7cm rounds from the shortcrust pastry and press them into the pan holes. Brush edges with a little egg. Spoon around 2 tblsp of lamb mixture into each case.

Cut 24 6cm rounds of puff pastry and top the pies with the puff pastry lids. Press firmly around the edges to seal. Brush a little egg over the lids.

In the oven bake for about 20 minutes or until browned lightly. In the machine it takes about 10 minutes.
Fondant Potatoes
About 5 large potatoes
750ml chicken stock
50-75g of butter
2 tblsp Gourmet Garden Garlic
1 tblsp Gourmet Garden Thyme
Salt and Pepper

Peel the potatoes and cut into chunks around 2-3cm thick. Place in a pan with the stock and bring to the boil (it's fine to use water instead of stock or just a stock cube). Turn down the heat and simmer for around 10-12 minutes until tender but firm enough that they don't break up. Drain well.

Head the butter in a pan until it starts to foam. Add the potatoes with the garlic and thyme. Cook for 4-5 minutes then turn them over and cook for a further 3 or 4 minutes until the potatoes are a golden colour. Take the potatoes out and season with salt and pepper and serve.

Both very simple to do and perfect for a cold night! Our leftover party pies have been frozen to reheat for a birthday party this weekend.



Laura @ SpottyOwlDesign said...

Those potatoes sound to die for!!

Laura x

preece said...

they were so good Laura! Not the healthiest way to have them but perfect for Winter