Mini Moroccan Lamb Pies

Instructions:

1. Prepare the Filling:
   • Preheat oven to 375°F (190°C).
   • In a skillet, cook ground lamb over medium heat until browned. Drain excess fat.
   • Add onions and garlic; cook until softened.
   • Stir in cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1-2 minutes.
   • Add raisins, almonds, and parsley or cilantro. Stir in tomato paste and broth. Cook until well combined and thickened. Season with salt and pepper. Let cool slightly.
2. Prepare the Pastry:
   • Roll out pie crusts or puff pastry on a floured surface.
   • Cut circles of dough using a cookie cutter or glass, about 3-4 inches in diameter.
3. Assemble the Pies:
   • Press the dough circles into a mini muffin tin or small tart pans to form small pie shells.
   • Spoon the lamb filling into each pastry shell.
   • Use remaining dough to cut out smaller circles or shapes for the tops, or use a lattice pattern. Press edges to seal.
   • Brush the tops with beaten egg.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is hot.
5. Serve:
   • Let the mini pies cool slightly before removing from the tin.
   • Serve warm or at room temperature.

⏰ Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
🍴 Servings: 12-16 mini pies

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