Hermine’s Moroccan Tagine Pasties


Series 11

For the best results, make the delicious filling for Hermine’s rich and flaky pasties in advance and allow it to cool before assembling and baking.

Makes: 8 or 9
Difficulty: Easy
Hands-On Time: 1 hr 30 mins
Baking Time: 30 mins
  • Ingredients
  • Method
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Step 1
Make the filling. Place the garlic, ginger, salt, cayenne pepper, paprika, cinnamon, preserved lemon, turmeric, allspice, cumin, cloves and 1 tablespoon of the olive oil into a spice blender and blend into a paste. Place the lamb in a bowl, add the spice paste and cornflour and mix well.

Step 2
Heat another 1 tablespoon of the olive oil in a large pan over a medium heat. Add the onions and red pepper and cook gently for 5 minutes, until the onions are soft and transparent, but not coloured. Remove the mixture from the pan and set it aside on a plate. Add the lamb to the pan with the remaining olive oil. Fry over a medium heat, stirring occasionally, for 10 minutes, until the meat is coloured. Add the chickpeas, raisins coriander, parsley, stock cube, ground pepper, and honey. Stir to combine, then transfer the mixture to a large plate and allow to cool.

Step 3
Make the pastry. Place the flour, butter, dripping and salt in a food processor and blend until it forms fine crumbs. Add the ice-cold water and blend for a few seconds, then turn out the mixture onto a work surface and bring it together to make a firm dough. Wrap the dough in cling film and chill it for at least 15 minutes, or until the filling is cold. Meanwhile, heat the oven to 220°C/200°C fan/425°F/Gas 7.

Step 4
Cut the chilled pastry into 8 equal pieces (about 145g each). Shape each piece into a ball, then roll each into a 19–20cm disc. Using a 19cm side plate as a guide, trim the discs into neat 19cm circles (re-roll the trimmings to make an extra pasty if you like). Combine the onion and meat mixtures in a bowl, then heap equal amounts of the filling into the centre of each pastry disc.

Step 5
Brush a little beaten egg around the edge of one half of each pastry disc, then fold the pastry over the filling, bringing the curved edges together. Press to seal, then crimp by twisting the curved edges over and over a little at a time. Place the pasties on the lined baking sheets and brush with a little more beaten egg. Bake for 30 minutes, or until golden. Serve warm.