Fresh@Home

Zanzibari-Inspired Golden Lamb Hand Pies

Allergens: Wheat, Tree Nuts, Milk

Total: PT1H • Prep: 5 min

Keep Awake

Ingredients

Cooking steps

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Sprinkle half the flour over a clean work surface. Remove dough from packaging; place on floured surface. Halve dough (you’ll have two pieces; four pieces for 4). Roll each piece in flour to lightly coat, shaking any excess back onto work surface. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
Cover dough with a clean kitchen towel; let rest at room temperature for 15 minutes.

Ingredient Quantities

While dough rests, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
Heat a drizzle of oil in a large pan over medium-high heat. Add lamb*, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add tomato paste; cook until fragrant and brick red in color, about 30 seconds.
Add Tunisian Spice Blend, ½ cup water, and 2 tsp sugar (1 cup water and 4 tsp sugar for 4 servings); cook until thickened and water has almost evaporated, 30-60 seconds more.
Remove from heat and let cool.

Ingredient Quantities

Once dough has rested 15 minutes, sprinkle remaining flour over work surface.
Using a rolling pin, roll each piece of dough into a rough 5-inch circle (you’ll be shaping the dough again later, so no need to be perfect!). Cover with a clean kitchen towel and let rest 10 minutes more.
Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 15-30 seconds. Stir in ¼ tsp turmeric (½ tsp for 4). (Be sure to measure the turmeric—we sent more!)

Ingredient Quantities

Once dough has rested 10 minutes, stretch each dough circle into a larger circle, about 8 inches wide; place on a parchment-lined baking sheet (two baking sheets for 4 servings).
Place lamb filling on bottom half of each dough circle, leaving a ½-inch border. Lightly brush edges with water using a pastry brush or your fingers. Fold dough over filling and gently press edges together. Using a fork, press along edges to seal.

Brush hand pies all over with turmeric butter; using a sharp knife, gently cut two small, shallow diagonal slits along the top of each hand pie.
Bake on middle rack until golden brown and crisp, 15-18 minutes (for 4 servings, bake on middle and top racks, swapping rack positions halfway through).
Let cool for 5 minutes.

Ingredient Quantities

While hand pies cool, in a second small bowl, whisk together chutney, vinegar, and a large drizzle of olive oil. Season with a pinch of salt and pepper.
In a large bowl, toss together mixed greens and cucumber. Drizzle with as much mango dressing as you like; toss to coat.
Divide hand pies and salad between plates. Garnish salad with almonds. Serve.

Ingredient Quantities