Other

Spiced lamb mince pies

Nutrition Recipes
These savoury mince pies feature spicy lamb mince with aubergine and spinach rather than the usual sugary dried fruit filling and are a delicious and festive staple, perfect for both parents and children. They can be made ahead and frozen.

Ingredients

Makes 18

• 2 cloves garlic

• 1 medium aubergine, finely diced

• 1/2 tin chopped tomatoes, drained

• 2 tablespoons vegetable oil

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon smoked paprika

• 1 rounded teaspoon caraway seeds

• 400g lean minced lamb

• 1 handful spinach leaves, chopped

• Pinch of salt

• 1 pack puff pastry

 

Method

• Preheat the oven to 220°C.

• Peel and chop the garlic and gently fry with the spices in a splash of oil for 30 seconds.

• Add the diced aubergine and stir until softened before adding the drained tomatoes and reducing for a couple of minutes.

• Turn up the heat and add the minced lamb, stirring for 10 minutes until browned and beginning to look a little dry.

• Scatter the chopped spinach and a tiny pinch of salt over the meat, stir and remove from the heat.

• While the lamb is browning, roll out the pastry until it is 3mm thick and, with a fluted cutter, cut 18 7.5cm rounds and 18 6cm rounds.

• Grease a couple of pudding trays and line them with the larger pastry rounds.

• Fill each pie with a spoonful of mince mixture then, with a pastry brush, moisten the edges of the pastry with water before topping with the lids and sealing gently.

• Lightly brush each pie with oil and bake in the oven for 15-20 minutes until golden brown.

• Serve warm.