July 11, 2025 • 6 mins
I’ve been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they’ll send me broke, so I’ve worked on recreating one at home and it’s sensational! Meltingly tender lamb and a mix of spices that just hum with flavour.
Makes 4-6 single serve pies
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 800g-1kg diced lamb, I used 2 rumps
- 2 cloves garlic, chopped
- 1 heaped tsp turmeric powder
- 1 tsp each coriander powder, ground cumin, paprika
- ½ tsp ground ginger
- 1 tsp sea salt & ¼ tsp white pepper
- 400g tinned crushed tomatoes
- Water
- 300g flaky puff pastry
- Egg wash
- Sesame or cumin seeds for pie tops
Method
- Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious.
- Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft.
- Shred some of the lamb with two forks, leaving some pieces whole. Cool.
- Make the pies: Preheat oven to 190 C and place a tray in to heat.
- Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling.
- Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well.
- Use a sharp knife to slash the tops of the pies with a few times – this let’s the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds.
- Bake on the preheated tray for 40 minutes or until the pastry is golden brown.
- Leave to sit for at least 10 minutes, for ease of eating.
Nici’s Note:
Use a 6-hole Texan muffin tin instead of individual tins.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks. That'd be.
Speaker 2 (00:13):
Morning Jack Great shows, says Gary. Why don't the government
get all schools a subsidy to put solar panels on
their roofs. There are big open buildings. They would save
costs for schools. There'd be a surplus to the greater
wind for everyone. Please push this solution, Polly, says Jack.
In the UK, they've got solar panels, little charge in
low light winter, also when the strong moonlight. My friend
(00:34):
has them on her roof and lives in Northumberland. She
says they absolutely brilliant. There's miserable weather up there all
the time in winter, less light than here, much fewer
sunny days, and yet they're generating heaps of electricity. Thank
you for that, Polly. I mean, this is the thing
about the solar technology, right, it just gets first of all,
gets cheaper and cheaper and cheaper and cheaper and cheaper,
and the technology gets better and better and better and
more efficient. So I think like a solar panel today,
(00:56):
a domestic solar panel today has one fifth of the
amount of silver that you needed for the same solar
panel in twenty ten, and so when you think about
all of the kind of and the amount of lithium
that goes into solar panels, like the lithium deposits that
have been discovered in the last few years are vast
compared to what existed previously, which means that the kind
(01:19):
of demand on those resources is very much being met.
And of course you can recycle a lot of the
old panels and take a lot of the minerals out
of them and use them in new panels as well.
Ninety two ninety two. If you want to send us
message this morning, our cook Nicki Wicks is here this morning.
She's got sola. Nikki sell us all sola? Is it good?
Speaker 1 (01:36):
To be honest, I'm solar powered.
Speaker 3 (01:38):
Solar powered have been for about four or five years now.
When I first got it, I can tell you it
felt so expensive to me. I don't have a battery,
so it doesn't straw. But I'll tell you what, as
soon as I got it, I couldn't stop grinning. It
felt like the most obvious thing in the world.
Speaker 2 (01:53):
Really, I just, honestly just I just.
Speaker 3 (01:57):
Wandered around my house for the next few days. That's
worn off.
Speaker 2 (01:59):
Of course.
Speaker 3 (02:00):
Other way putting me away. But I just thought this
makes so much sense. It's ridiculous that we don't capture this,
absolutely crazy. Yeah, I think it's a great idea.
Speaker 1 (02:09):
Very good.
Speaker 2 (02:10):
Do I ask, what's a power bill for you in
the middle of winter today? Oh?
Speaker 3 (02:13):
Probably round two twenty something.
Speaker 2 (02:16):
Pretty high.
Speaker 1 (02:17):
Guess as well?
Speaker 3 (02:18):
I run okay, not everything's electric. That's my car, that's
my everything.
Speaker 2 (02:23):
Yeah, okay, okay. So you've got a car and a
spar pole okay, and no battery. You should get a battery.
Speaker 3 (02:30):
I think I should get a battery. I need the battery. Yeah, no, no,
I think I should get a battery. Definitely would be
great to have it stored, and especially yesterday because we
had a power cut, Yes, and that would have been great.
And stead it couldn't boil my kettle for my cup
of tea or to make my pies.
Speaker 2 (02:44):
Oh dear, Okay, let's talk those pies, Moroccan spiced land pies. Yeah.
Speaker 3 (02:50):
I'm in training. Actually, I'm in training freeding pies. Because
on the twenty fourth of July, as the announced recently
announced celebrity celebrity judge for the twenty seventh Bacles New.
Speaker 1 (03:01):
Zealand, so preil.
Speaker 3 (03:02):
That's me. You congratulation will be thank something.
Speaker 2 (03:05):
Put that on your team stone.
Speaker 3 (03:06):
It is a huge honor. So we've got five hundred
that we other five thousand pies getting judged on, you know,
and so I'm in training for eating them. So and
I knew that you were just coming back to our
fair shawls, and I thought, what better than a pie?
So I've made you a Moroccan spiced lamb pie and
so good. And here's what I do. I just make
up this beautiful, soft, tender lamb filling by sorting some
(03:30):
onions and some olive oil adding in die slam. And
I just happened to have two lamb rumps hanging around
in my freezer, so I defrosted those. I used about
eight hundred grams I suppose of lamb. Because I had
so much lamb, I decided not to pad it out
with anything like carrots or salary. But you could if
you wanted to kind of go a little bit easier
on the lamb content, why would you? You could also
(03:51):
put some lentils in there, but I didn't do that there.
I just went onions, lamb, cloves of garlic. Oh so good.
And then I threw in a whole lot of beautiful
spices that really kind of have this heady a roma
and really reminded me of Morocco when I was there.
I put one heat teaspoon of turmeric power powder, and
then one teaspoon each of coriander powder, ground cumin, and paprika.
(04:14):
I didn't use the smoke crate precreage to use the
hot one to give a little bit of heat, and
I used half a teaspoon of ground ginger. I also
threw in a cinnamon stick, but my cinnamon sticks are
so old that there was belly any flavor from the cinnamon,
so I do recommend using a little bit of cinnamon
that was still delicious. One teaspoon of sea salt lamb
love salt and you don't want to sort of flavorless pie,
(04:36):
and a quarter of a teaspoon of white pepper, and
four hundred grams of crushed tomatoes. They all went into
a pot, and then I kind of topped up that
pot till just about covered with water. You could use
stock as well, but I didn't bother and I just
cooked it away for about an hour until everything was
melting into each other. Those onions have melted the beautiful
(04:57):
lamb has and then I kind of did a bit
of a pooled lamb. I just sort of I didn't
really want chunks of it, so I left a couple
of chunks in me. But I just kind of thought
so that was sort of you know, cold lamb, shredded
it a little bit, and then I just cooled that.
And that's the key to making a good pie is
putting cool filling into a pastry case. If you put
hot filling in, it melts the pastry straight away, and
(05:18):
you're bound to get a soggy bottom on the pie.
So look, I preheated my oven to one hundred and
ninety degrees and I popped a tray into heat. And
then I've got some lovely little old fashioned pie tins.
But you could use a Texas muffin tin. You could
make one big pie whatever you like. Line it with pastry,
throw that cold filling in there. And then I rolled
(05:39):
out very thin lids on it because I like to
go minimum pastry maximum filling, brushed it with eggsh and
sealed it well around the edges. A couple of slashes
in the top of your pies. Always let a bit
of that air escape. I sprinkled over some beautiful little
Cumban seeds and then I probably cooked them for about
forty minutes. They were delicious, absolutely and uughly to tie.
Speaker 2 (06:03):
Amazing.
Speaker 3 (06:03):
Yes, so I didn't even need to use any thickner
or any Yeah, yeah, because the lamb and the fat
sort of did the trick of that. Do leave your
pie for ten minutes for ease of eating after once
it's come out. Yes, how many hot pies have you?
You don't really enjoy the process.
Speaker 2 (06:19):
I know yourself immediately.
Speaker 3 (06:24):
Yeah, the pies, I love them.
Speaker 2 (06:26):
I love Okay, Well, we're going to make sure the
recipe is up at newstalk s headb dot co dot
inz so everyone can cook along at home as well.
Thank you so much, Nicky, and congratulations on your appointment.
That is prestige indeed.
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, listen live
to Newstalks hed B from nine am Saturday, or follow
the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack team podcast
from News Talks. That'd be.
Speaker 2 (00:13):
Morning Jack Great shows, says Gary. Why don't the government
get all schools a subsidy to put solar panels on
their roofs. There are big open buildings. They would save
costs for schools. There'd be a surplus to the greater
wind for everyone. Please push this solution, Polly, says Jack.
In the UK, they've got solar panels, little charge in
low light winter, also when the strong moonlight. My friend
(00:34):
has them on her roof and lives in Northumberland. She
says they absolutely brilliant. There's miserable weather up there all
the time in winter, less light than here, much fewer
sunny days, and yet they're generating heaps of electricity. Thank
you for that, Polly. I mean, this is the thing
about the solar technology, right, it just gets first of all,
gets cheaper and cheaper and cheaper and cheaper and cheaper,
and the technology gets better and better and better and
more efficient. So I think like a solar panel today,
(00:56):
a domestic solar panel today has one fifth of the
amount of silver that you needed for the same solar
panel in twenty ten, and so when you think about
all of the kind of and the amount of lithium
that goes into solar panels, like the lithium deposits that
have been discovered in the last few years are vast
compared to what existed previously, which means that the kind
(01:19):
of demand on those resources is very much being met.
And of course you can recycle a lot of the
old panels and take a lot of the minerals out
of them and use them in new panels as well.
Ninety two ninety two. If you want to send us
message this morning, our cook Nicki Wicks is here this morning.
She's got sola. Nikki sell us all sola? Is it good?
Speaker 1 (01:36):
To be honest, I'm solar powered.
Speaker 3 (01:38):
Solar powered have been for about four or five years now.
When I first got it, I can tell you it
felt so expensive to me. I don't have a battery,
so it doesn't straw. But I'll tell you what, as
soon as I got it, I couldn't stop grinning. It
felt like the most obvious thing in the world.
Speaker 2 (01:53):
Really, I just, honestly just I just.
Speaker 3 (01:57):
Wandered around my house for the next few days. That's
worn off.
Speaker 2 (01:59):
Of course.
Speaker 3 (02:00):
Other way putting me away. But I just thought this
makes so much sense. It's ridiculous that we don't capture this,
absolutely crazy. Yeah, I think it's a great idea.
Speaker 1 (02:09):
Very good.
Speaker 2 (02:10):
Do I ask, what's a power bill for you in
the middle of winter today? Oh?
Speaker 3 (02:13):
Probably round two twenty something.
Speaker 2 (02:16):
Pretty high.
Speaker 1 (02:17):
Guess as well?
Speaker 3 (02:18):
I run okay, not everything's electric. That's my car, that's
my everything.
Speaker 2 (02:23):
Yeah, okay, okay. So you've got a car and a
spar pole okay, and no battery. You should get a battery.
Speaker 3 (02:30):
I think I should get a battery. I need the battery. Yeah, no, no,
I think I should get a battery. Definitely would be
great to have it stored, and especially yesterday because we
had a power cut, Yes, and that would have been great.
And stead it couldn't boil my kettle for my cup
of tea or to make my pies.
Speaker 2 (02:44):
Oh dear, Okay, let's talk those pies, Moroccan spiced land pies. Yeah.
Speaker 3 (02:50):
I'm in training. Actually, I'm in training freeding pies. Because
on the twenty fourth of July, as the announced recently
announced celebrity celebrity judge for the twenty seventh Bacles New.
Speaker 1 (03:01):
Zealand, so preil.
Speaker 3 (03:02):
That's me. You congratulation will be thank something.
Speaker 2 (03:05):
Put that on your team stone.
Speaker 3 (03:06):
It is a huge honor. So we've got five hundred
that we other five thousand pies getting judged on, you know,
and so I'm in training for eating them. So and
I knew that you were just coming back to our
fair shawls, and I thought, what better than a pie?
So I've made you a Moroccan spiced lamb pie and
so good. And here's what I do. I just make
up this beautiful, soft, tender lamb filling by sorting some
(03:30):
onions and some olive oil adding in die slam. And
I just happened to have two lamb rumps hanging around
in my freezer, so I defrosted those. I used about
eight hundred grams I suppose of lamb. Because I had
so much lamb, I decided not to pad it out
with anything like carrots or salary. But you could if
you wanted to kind of go a little bit easier
on the lamb content, why would you? You could also
(03:51):
put some lentils in there, but I didn't do that there.
I just went onions, lamb, cloves of garlic. Oh so good.
And then I threw in a whole lot of beautiful
spices that really kind of have this heady a roma
and really reminded me of Morocco when I was there.
I put one heat teaspoon of turmeric power powder, and
then one teaspoon each of coriander powder, ground cumin, and paprika.
(04:14):
I didn't use the smoke crate precreage to use the
hot one to give a little bit of heat, and
I used half a teaspoon of ground ginger. I also
threw in a cinnamon stick, but my cinnamon sticks are
so old that there was belly any flavor from the cinnamon,
so I do recommend using a little bit of cinnamon
that was still delicious. One teaspoon of sea salt lamb
love salt and you don't want to sort of flavorless pie,
(04:36):
and a quarter of a teaspoon of white pepper, and
four hundred grams of crushed tomatoes. They all went into
a pot, and then I kind of topped up that
pot till just about covered with water. You could use
stock as well, but I didn't bother and I just
cooked it away for about an hour until everything was
melting into each other. Those onions have melted the beautiful
(04:57):
lamb has and then I kind of did a bit
of a pooled lamb. I just sort of I didn't
really want chunks of it, so I left a couple
of chunks in me. But I just kind of thought
so that was sort of you know, cold lamb, shredded
it a little bit, and then I just cooled that.
And that's the key to making a good pie is
putting cool filling into a pastry case. If you put
hot filling in, it melts the pastry straight away, and
(05:18):
you're bound to get a soggy bottom on the pie.
So look, I preheated my oven to one hundred and
ninety degrees and I popped a tray into heat. And
then I've got some lovely little old fashioned pie tins.
But you could use a Texas muffin tin. You could
make one big pie whatever you like. Line it with pastry,
throw that cold filling in there. And then I rolled
(05:39):
out very thin lids on it because I like to
go minimum pastry maximum filling, brushed it with eggsh and
sealed it well around the edges. A couple of slashes
in the top of your pies. Always let a bit
of that air escape. I sprinkled over some beautiful little
Cumban seeds and then I probably cooked them for about
forty minutes. They were delicious, absolutely and uughly to tie.
Speaker 2 (06:03):
Amazing.
Speaker 3 (06:03):
Yes, so I didn't even need to use any thickner
or any Yeah, yeah, because the lamb and the fat
sort of did the trick of that. Do leave your
pie for ten minutes for ease of eating after once
it's come out. Yes, how many hot pies have you?
You don't really enjoy the process.
Speaker 2 (06:19):
I know yourself immediately.
Speaker 3 (06:24):
Yeah, the pies, I love them.
Speaker 2 (06:26):
I love Okay, Well, we're going to make sure the
recipe is up at newstalk s headb dot co dot
inz so everyone can cook along at home as well.
Thank you so much, Nicky, and congratulations on your appointment.
That is prestige indeed.
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, listen live
to Newstalks hed B from nine am Saturday, or follow
the podcast on iHeartRadio
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