A couple of weeks ago we bought a pie maker. I used it today and made one of the recipes in the book that came with it.
The recipe was Moroccan lamb with chickpeas.
I changed the ingredients a little as the recipe required using lamb chops, cut up into small pieces and fried, but I had neck lamb chops that I'd slow cooked previously and stripped the meat from. The recipes in the book also used frozen pastry for the pie cases but I made shortcrust pastry for the bases (recipe below) and used frozen purchased puff pastry for the lids.
340g plain flour
85g chilled lamb tallow chopped in small pieces
85g chilled butter chopped in small pieces
6 tblsp chilled water
Sift flour, then stir in tallow pieces. Rub tallow into flour until mixture becomes crumbly. Stir in butter pieces and rub those into flour until mixture resembles breadcrumbs. Add chilled water to flour mixture a little at a time, stirring in with a knife. As soon as flour mixture begins to come together gather it with your hands into a ball. Knead until smooth, being careful not to warm up the dough too much, form into a large pat and wrap with plastic wrap. Place in a cool area, or in refrigerator, for at least 30 minutes to rest before rolling and cutting into pie bases. This will make 8 pie bases for my Sunbeam pie maker.
All the ingredients were added gradually to the frypan. The kumera was the last addition, and it took quite a while for it to cook sufficiently enough to be used in the pies, so in future I will pre-cook it then add it to the ingredients in the frypan.
The cooked pies.
For lunch I just added spinach as a vegetable as the pies are quite large.
We were delighted with the flavour that the garlic, spices and coriander imparted to the filling. As the recipe made enough for 8 pies, and I cooked 4, I froze the rest of the filling, along with the other four pie bases I had cut, to make more pies next week. There are 2, of the 4, pies I cooked today that will be lunch tomorrow.
Update on the muffins from this post: they freeze well and thawed out they are a similar texture and taste as when first baked. This makes the recipe a definite keeper!
Robyn Louise xo