Spicy Lamb Pies with Capers

Preparation info
  • Serves


    • Difficulty


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.


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


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