May 09, 2022

Harissa and Mint Lamb Pie

Pie eaters!!!! You want to try out this recipe. Whether you making the meat filling from scratch or you making use of your left over Potjiekos, this is a winner recipe and/or method.

Mint and lamb go hand in hand, add some Harissa paste to the mix and you have a flavour sensation explosion.

Using my Pizza Braai outdoor “oven” this versatile toy was the perfect tool to create these amazing lamb pies. Add in a tossed salad to balance the flavours and you have the perfect family meal.

Harissa and Mint Lamb Pie

Pre Time:

15min – Lamb
10min – Pastry
10min – Pie construction

Cooking Time:

1h30min – Lamb – See notes on cooking methods
30min – Pie – See notes on cooking methods

Feeds How Many – 6 or 2 pie eaters

What you need

Lamb filling:

600g sliced lamb shank – Bone in – Remove bone once cooked
1 x onion chopped
2 x medium carrots grated
2 x celery sticks finely chopped
2 x garlic cloves crushed
1 x tsp fresh ginger crushed
1 x tsp ground coriander
2 x bay leaves – remove once cooked
2 x tbsp Fresh rosemary
2 x tbsp Fresh thyme
1 x tsp onion powder
1 x tbsp Mint Jelly
2 x tbsp Harissa paste
2 x tbsp Nanaga Mint Chutney – If you don’t have then replace with normal chutney and add an additional tbsp of Mint Jelly
1 tsp Bovril
250ml liquid veg/chick stock
250ml Red wine
3 x tbsp Corn flour mixed in 100ml water

Pastry:

2 x Ready rolled puff pastry – Or you could make your own.
2 x Eggs – Only the egg yolks mixed with a dash of milk.
1 x Bag of uncooked rice – This is for the molding of the pastry base.

One large muffin tray(6 pies)

How To Do It

Ok, normally I make use of left over potjiekos to make these pies, however, not having left over potjiekos and also craving a Nanaga Lamb and Mint Pie I decided to improvise, cheat a bit and they came out amazing. My best pies yet, true story. In comes the Instapot. Yes, it works a treat and is my 1^st cheat code up my sleave in this awesome pie recipe.

Making use of the searing setting on your Instapot, fry the onions, celery, and carrots in some oil for a few minutes, add the garlic and ginger and a few minutes later brown your lamb pieces. Once all sides are seared, add in all the other ingredients, with exception of the corn flour mixture, mix until a gentle simmer. Making use of the manual settings, set the cook for 60min on medium pressure.

Once done and rested, open, taste and adjust where relevant, salt and pepper to taste or if need be, a teaspoon of honey.

Place the lid back on and still on manual settings cook on High pressure for another 30minutes… “Fall Off The Bone Lamb”.

Remove all the bones, bay leaves and lightly shred the meat whilst still in the pot. Turn the Instapot back to the searing setting, add in your corn flour mixture and bring to a simmer, stirring until desired thickness is achieved.

To ensure you retain the shape of the pie/muffin pans insert some baking paper, add some dry beans or uncooked rice.

I use my Pizza Braai for all my outdoor pastry cooks. Besides the amazing pizzas it is able to produce, it’s an amazingly versatile braai tool. Be sure to check them out as I highly recommend this to any braai enthusiast.

Heading on over to the pie pastry and the prep. Jury is out whether one should grease or not grease one’s steel pan. I lightly sprayed with olive oil. I cut out circular sections from my ready rolled, store bought puff pastry, cheat code #2, for the base as I prebaked my pie bases prior to filling the pie with my lamb mixture.

This ensures a far crispier base, and it doesn’t get soggy and fall apart. To ensure you retain the shape of the pie/muffin pans insert some baking paper, add some dry beans or uncooked rice. Once your bases have been inside your Pizza Braai for 5 minutes, remove the paper and rice, place back into the Pizza Braai for a further 4 minutes. Now you have a crispy base, ready for the main ingredient.

I use my Pizza Braai for all my outdoor pastry cooks.

Spoon in the lamb mixture and ensure you fill it up properly

These pies will rise so you don’t want an empty cavity above the meat.

Spoon in the lamb mixture and ensure you fill it up properly. These pies will rise so you don’t want an empty cavity above the meat.

Place your cut and measured pastry lid on top of the pies. Make sure you use your egg wash to ‘glue’ the 2 pastry portions together. Pinch down the edges with a fork and give the top a final coat with the egg wash. Ready for the fire.

Heat management with your Pizza Braai is vital. Ensure you have medium to low heat/coals on top for this cook otherwise you’ll burn the tops of the pies and the rest remains uncooked. Monitor the pastry every 3 to 4 minutes by opening and closing. Around 25/30minutes and you should have the best Harissa and Mint Lamb Pies.

Enjoy with a side salad of your choice.