Spicy Lamb Pies with Capers

Name: Spicy Lamb Pies with Capers
Yield: Serves 4–6
Ingredients: sea salt and freshly ground black pepper; 1 tsp small capers; 375 g packet of puff pastry; 2 tbsp groundnut or sunflower oil, plus extra for oiling; 2 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp cumin seeds; 1 red pepper, seeds and stem removed and finely chopped; 2 fresh plum tomatoes, roughly chopped; 250 g lean lamb mince; 1–2 small red chillies; 3 tsp garlic cloves, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

These puffed up little pies are perfect for a light lunch, a supper with a leafy green salad or, as they can be made ahead and re-heated, a party. The pies must be served hot for the best aroma and crispness.

Ingredients

2 tbsp groundnut or sunflower oil, plus extra for oiling
2 tsp ground cinnamon

Supper
Lunch
Spicy

Method

Heat the oil in a large frying pan over a medium heat. Add the spices and stir around for a few seconds, then add the pepper, tomatoes and the lamb. Increase the heat and fry for 8–10 minutes, stirring until the meat has separated and browned and any liquid has evaporated. Cut the chillies open lengthways under running water, remove the stem and seeds and slice the flesh thinly. Stir the chilli