Moroccan Lamb Pot Pies

Turn ordinary mince into something magical with this Moroccan-inspired pie recipe

The ingredient of Moroccan Lamb Pot Pies

• 1 tablespoon olive oil
• 1 brown onion finely chopped
• 500g coles brand lamb mince
• 1 tablespoon moroccan seasoning mix
• 1 teaspoon jensens organic crushed garlic
• 400g can coles brand diced tomatoes
• 1 small eggplant diced
• 75g baby spinach
• 2 tablespoons sultanas
• 1 sheet frozen puff pastry thawed
• 1 egg lightly beaten

The Instruction of moroccan lamb pot pies

• preheat oven to 220c 200c fan forced
• heat oil in a large frying pan on medium cook onion for 5 mins until softened add lamb and cook stirring to break up any lumps for 5 mins until browned add seasoning mix and garlic and cook for 1 min until fragrant add tomatoes 1 cup of water and eggplant simmer for 5 mins until thickened slightly remove from heat stir through spinach and sultanas
• spoon lamb mixture into four ovenproof ramekins cut pastry into 4 equal squares place on top of mince scrunching edges of pastry around ramekin brush with a little egg bake for 10 15 mins until puffed and golden

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