Moroccan Lamb Pastry

Moroccan Lamb Pastry

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Easy
tray
10 Servings
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45 minutes bake time

Try this flavour packed Moroccan lamb pastry recipe for a delicious dinnertime option. Made with Jus-Rol shortcrust pastry, sweet potato and aubergine.

Ingredients

  • Small check mark in a circle icon 400g Jus-Rol™ shortcrust pastry
  • Small check mark in a circle icon 100g Sultanas
  • Small check mark in a circle icon 1 orange
  • Small check mark in a circle icon 200g red onion diced
  • Small check mark in a circle icon 300g aubergine, diced
  • Small check mark in a circle icon 300g sweet potato, diced
  • Small check mark in a circle icon 250g cooked, flaked lamb
  • Small check mark in a circle icon 15g Moroccan spice (a fragrant mixture of cumin, fennel seeds, cinnamon, cardamom, mace and rose petals)
  • Small check mark in a circle icon Seasoning
Equipment required
  • Baking Sheet
Techniques Used

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.

Made With

Chilled Shortcrust Pastry Sheet