Moroccan Spiced Pie
Indulge in the rich and aromatic flavors of a Moroccan Spiced Pie, a hearty dish that brings a taste of North Africa straight to your table. This comforting recipe features a savory filling of ground lamb or beef infused with a medley of warm spices like cinnamon, cumin, and turmeric, balanced by the natural sweetness of raisins and the freshness of chopped cilantro and parsley. Wrapped in a golden, flaky puff pastry crust and topped with a sprinkle of sesame seeds, this pie is as visually appealing as it is delicious. Perfect for cozy family dinners or impressive entertaining, it pairs beautifully with a dollop of creamy yogurt or tzatziki on the side. With just 25 minutes of prep time, this show-stopping dish is surprisingly easy to make and packed with bold, satisfying flavors that are sure to wow your guests.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground ginger
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Carrots, finely diced
- 50 grams Raisins
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 Eggs, beaten
- 1 sheet Puff pastry, thawed
- 1 tablespoon Sesame seeds
- 200 grams Yogurt or tzatziki, for serving (optional)
Instructions
Preheat the oven to 200°C (400°F).
In a large skillet, heat olive oil over medium heat.
Sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the cinnamon, cumin, coriander, ginger, paprika, turmeric, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced carrots and raisins to the skillet, cooking for an additional 5-7 minutes until the carrots are tender.
Stir in the chopped cilantro and parsley, then remove the skillet from heat. Let the filling cool slightly.
On a floured surface, roll out the puff pastry if necessary to fit your pie dish.
Place the pastry into a greased pie dish, trimming any excess edges.
Fill the pastry with the spiced filling, spreading it evenly.
Fold any excess pastry over the filling, or use additional pastry sheets to create a lattice top if desired.
Brush the pastry surface with the beaten egg to ensure a golden, shiny crust.
Sprinkle the top with sesame seeds.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Serve warm with a side of yogurt or tzatziki, if desired.
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 4211 mg | 183% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 52.3 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 561 mg | 43% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
