Ingredients
- SpinneysFOOD Lamb Mince 500g
- Fine Cumin 2 tsp
- SpinneysFOOD Fine Coriander 3 tsp
- Dried chilli flakes 2 tsp
- Garlic cloves 2
- Tahini 200g
- Milk 100ml
- Sesame seeds 1 tbsp
- SpinneysFOOD all purpose flour 1 tbsp
- Ready-made puff pastry 2 x 400g
- Large eggs 3
- SpinneysFOOD Fine White Pepper 2 tsp
- SpinneysFOOD Salt 2 tsp
- SpinneysFOOD Fresh Parsley 30g
- SpinneysFOOD Fresh Mint 2 tbsp
- SpinneysFOOD Lamb Mince 500g
- Cumin 2 tsp
- SpinneysFOOD Coriander 3 tsp
- Chilli flakes 2 tsp
- Garlic 2
- SpinneysFOOD Mint 2 tbsp
- SpinneysFOOD Parsley 30g
- SpinneysFOOD Salt 2 tsp
- SpinneysFOOD White Pepper 2 tsp
- Eggs 3
- Ready-made puff pastry 2 x 400g
- SpinneysFOOD flour 1 tbsp
- Sesame seeds 1 tbsp
- Milk 1 tbsp
- Tahini 1 tbsp
Nutrition (Per serving)
- Calories 823
- Fat 64.7g
- Saturates 29.1g
- Protein 33g
- Carbs 61.6g
- Sugars 3.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb kofta pies with chimichurri
Arabic 15 Mins Prep · 25 Mins Cook
- Preheat oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
- In a large bowl, combine the lamb mince, spices, herbs, seasoning, 2 garlic cloves and 3 large eggs. Mix well with your hands until thoroughly combined.
- Roll the puff pastry out on a lightly floured surface. Cut out 8cm circles using a glass or cookie cutter.
- Place large tablespoonfuls of the mince mixture in the centre of each. Brush the edges with milk.
- Fold three sides of the circle together to meet in the middle.
- Brush with the milk and sprinkle with the sesame seeds.
- Arrange the pies on the prepared baking tray and bake for 20-25 minutes until golden.
- Serve the warm pies drizzled with tahini.