Ingredients
Short Crust Pastry
- 200 g plain flour
- 125 g Butter
- 1/4 tsp salt
- 1 large egg
- 1 tbsp water
Moroccan Lamb Filling
- 1 onion, cut in half
- 600 g Lamb, diced
- 20 g olive oil
- 2 cloves garlic
- 2 cm ginger
- 2 tbsp Moroccan Seasoning
- 1/2 lemon, grated rind only
- 60 g dried apricots, cut in half
- 1 can chopped tomatoes (400g)
- 1 can Chickpeas (400g), drained
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour and butter into TM bowl, mix spd 5 / 5 sec. Should resemble crumbs.
Add salt to TM bowl. In a cup beat together egg and water. Place lid on TM bowl without MC, spd 4 / 20, now drizzle beaten egg and water through hole, reserve about 1 tbsp to seal pies and brush over lids.
Turn pastry out of TM bowl onto floured surface. Kneed slightly and roll into a ball - wrap in plastic wrap and put in fridge until filling ready.
Place onion in TM bowl. Chop spd 5 / 3 seconds
Add 10g of olive oil and saute 100 degrees / spd 2 / 2 mins.
Add lamb to TM bowl. cook 100 degrees /
"Counter-clockwise operation" spd 1 / 5 minsDrain off fat from lamb using simmering basket. Put lamb and onions into a separate bowl to rest.
Rince TM bowl. Add garlic and ginger to TM bowl chop spd 6 / 5 seconds.
Add 10g olive oil and moroccan seasoning. Saute 100 degrees / spd 2 / 1 min.
Return lamb and onions to TM bowl. Add all remaining ingredients and cook 100 degrees / 20 mins /
"Counter-clockwise operation" 
"Gentle stir setting" Pre-heat oven 200 degrees.
Roll out pastry on a floured surface. Cut out 4 pastry discs big enough to go up and slightly over sides of pie tins and 4 disc big enough to be lids.
Place enough Moroccan lamb filling into each pie to completely fill pie case.
Use reserved beaten egg to brush around edge of pie base. Place lid on top of pie and use a fork to crimp edges.
Brush beaten egg over top of pie and bake in the oven 200 degrees / 25 mins - until golden.
Short Crust Pastry
Moroccan Lamb Filling
Making Up Pies
Tip
To remove pastry easily, tip TM bowl upside down over floured surface, remove base - blade and pastry should gently fall onto work bench.
I use 4 inch loose bottom pie tins.
If you like it a little spicier - add a bit more Moroccan seasoning!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
do you not need to blind bake the pastry?
Just used the recipe for the pastry - delish! Thank you
I used this recipe for the short crust pastry and it was fantastic!
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