The Lamb Mince and Preserved Lemon Pie is a dish that marries the comforting, homely feel of a traditional British meat pie with the fragrant complexity and vibrant palate of North African cuisine. At its heart, it’s a warming, savory pie layered in golden puff pastry, but the addition of preserved lemon, aromatic spices, and textural accents like pine nuts and raisins elevate it far beyond the ordinary.
This recipe finds its inspiration at the crossroads of culinary history—most directly from Moroccan bastilla (also known as pastilla), a traditional pie made with spiced meat encased in thin pastry, often garnished with nuts and sweet elements. Bastilla is known for its intricate combination of sweet and savory, bringing together cinnamon and sugar with spiced meats such as pigeon or chicken. In adapting that idea for a more accessible home kitchen version, lamb mince—a rich, flavorful meat deeply rooted in both Mediterranean and British culinary traditions—is used here as the star ingredient.
Lamb has long played a central role in Mediterranean diets, particularly across the Maghreb (Northwest Africa)—from Morocco and Algeria to Tunisia. In those cuisines, lamb is often generously seasoned with warming spices such as cumin, coriander, cinnamon, and occasionally chili, creating dishes that are as aromatic as they are bold in flavor. These spices don’t just add depth and warmth; they also play beautifully off the natural richness of lamb.
Enter preserved lemon—a transformative ingredient that brings this dish to life. Common in Moroccan and North African cooking, preserved lemons are lemons pickled in salt and their own juice, developing a briny, citrusy intensity over time. Unlike fresh lemon, which is bright and sharp, preserved lemon is mellow, deeply aromatic, slightly funky, and adds a unique punch of umami. Its use in this pie adds a thrilling contrast to the meat’s richness, cutting through the fat and tying together all the spices with a burst of vibrancy.
Additional elements like golden raisins and toasted pine nuts nod again to the sweet-savory balance often found in North African dishes. The raisins offer little bursts of sweetness, while the pine nuts add buttery crunch and a touch of luxury that complements the spices.
The use of puff pastry to encase the filling reflects a British influence—think of classic Cornish pasties or steak and kidney pies, where flaky, golden crusts are a vehicle for savory meat fillings. Here, the pastry serves not only to surround the seasoned lamb mixture in warmth but also adds crispness and structure, resulting in a dish that’s both rustic and elegant.
Ultimately, this Lamb Mince and Preserved Lemon Pie is a culinary fusion that bridges continents and traditions. It’s hearty enough for a winter’s evening, yet bright and aromatic enough to echo the sun-soaked dishes of the Mediterranean. Each slice captures a balance of earthiness, spice, sweetness, and citrus, creating a dish that’s as rich in flavor history as it is in taste.
Lamb Mince and Preserved Lemon Pie
Equipment
Ingredients
For the Filling
2 tablespoons olive oil - extra virgin
1 large yellow onion - finely diced
3 cloves garlic - minced
1.5 pounds ground lamb - grass-fed for best flavor
1 teaspoon cumin - ground
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.25 teaspoon chili flakes - optional, for heat
1 large lemon - preserved, finely diced, rind only
0.5 cup parsley - chopped fresh
0.25 cup raisins - golden preferred
0.25 cup pine nuts - lightly toasted
1 pinch salt - to taste
1 pinch ground black pepper - to taste
For the Pastry
- 2 sheets frozen puff pastry - thawed
1 large egg - beaten with 1 tsp water (for egg wash)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt. Sauté until translucent and lightly golden, about 8 minutes.
- Add minced garlic, cumin, coriander, cinnamon, and chili flakes. Cook for 1 minute until aromatic.
- Increase heat to medium-high and add ground lamb. Break it apart with a wooden spoon, cooking until browned and no longer pink — about 10 minutes.
- Stir in diced preserved lemon, raisins, toasted pine nuts, and chopped parsley. Season with salt and pepper to taste. Let the filling cool to room temperature.
- Preheat oven to 400°F (200°C).
- Roll out one puff pastry sheet to fit a 9-inch pie dish. Line the dish with the pastry, letting edges overhang slightly. Prick the base with a fork.
- Fill the pie with the cooled lamb mixture, spreading it evenly.
- Top with the second pastry sheet. Seal and crimp the edges. Cut small slits on top to allow steam to escape. Brush with egg wash thoroughly for a golden finish.
- Bake in preheated oven for 40–45 minutes until the crust is deep golden brown. Let rest 10 minutes before slicing.
Notes
- You can substitute beef for lamb, but some of the depth and gaminess will be lost.
- Preserved lemon can be found in Middle Eastern groceries or made at home; if unavailable, use lemon zest and a touch of salt.
- For a gluten-free version, use gluten-free puff pastry.
