Instructions:Prepare the Lamb Filling:
Preheat oven to 375°F (190°C).
In a skillet, cook ground lamb with onion and garlic over medium heat until browned. Drain excess fat.
Stir in cumin, coriander, cinnamon, paprika, and cayenne pepper (if using). Cook for 1-2 minutes.
Add chopped apricots, raisins, tomato paste, honey, and broth. Simmer until the mixture thickens, about 5 minutes. Stir in chopped parsley and season with salt and pepper. Let cool.
Prepare the Pastry:
Lightly grease a mini muffin tin or use silicone mini muffin cups.
Roll out the thawed pie dough or puff pastry on a floured surface. Cut into squares or circles slightly larger than the muffin tin cups.
Gently press each piece of dough into the mini muffin tin to form small cups.
Assemble the Mini Pies:
Spoon a generous amount of lamb filling into each pastry cup.
Brush the edges of the pastry with beaten egg for a golden finish.
Bake:
Bake for 15-20 minutes, or until the pastry is golden brown and the filling is hot.
Serve:
Allow to cool slightly before removing from the tin. Serve warm.
Servings: 24 mini piesfor more recipes click her