Recipe Card

Moroccan Lamb Pastry

Ingredients

  • 400 g Jus-Rol™ shortcrust pastry
  • 100 g Sultanas
  • 1 orange
  • 200 g red onion diced
  • 300 g aubergine, diced
  • 300 g sweet potato, diced
  • 250 g cooked, flaked lamb
  • 15 g Moroccan spice (a fragrant mixture of cumin, fennel seeds, cinnamon, cardamom, mace and rose petals)
  • Seasoning  

Equipment required

  • Baking Sheet

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4
  2. Zest & juice the orange over the sultanas and leave to soak for 10 minutes.
  3. Roast the red onion, aubergine & sweet potato for 30 minutes in the pre-heated oven.
  4. Turn the oven down to 160°C/325°F/Gas Mark 3.
  5. Roll out the pastry into a 12” x 6” rectangle, 5mm thick, and place onto a baking sheet.
  6. Sprinkle the vegetable mix, cooked lamb, orange soaked sultanas and Moroccan spice over the pastry.
  7. Season and bake for 45 minutes.
  8. Allow to stand before serving.