Little Lamb Pies with Chestnuts and Spices

Name: Little Lamb Pies with Chestnuts and Spices
Yield: Makes 18
Ingredients: 350 g/12 oz lean minced lamb; salt; 50 g/2 oz tin anchovy fillets; ½ teaspoon ground cloves; 1 rounded teaspoon caraway seeds; 3 cloves garlic; 2 teaspoons ground cinnamon; 200 g/7 oz vacuum-packed chestnuts; 3-5 pinches cayenne pepper; 3 medium tomatoes, the plum variety if available; 2 tablespoons groundnut oil, plus extra for brushing; 450 g/1 lb puff pastry

Preparation info

Makes
18

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

These excellent little spiced pies are useful at Christmas because they can be made ahead and frozen. They are then ready if you have friends round at short notice over the busy Christmas period.

Ingredients

3 cloves garlic
200 g/7 oz vacuum-packed chestnuts

Main course
Dinner
Pie
Christmas

Method

Peel the garlic and chop finely. Cut the chestnuts into pieces. Put the tomatoes into a bowl, pour boiling water over them and leave for 2 minutes, then drain, peel and cut into small pieces. Put the oil in a large frying pan over a medium heat, add the garlic and spices and stir for half a minute. Then add the chopped tomatoes and stir around for 2 minutes. Turn up the heat, add the minced lam