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Minced Lamb and Chickpea Hornado Pies

Minced Lamb and Chickpea Hornado Pies

Eleanor Craig
A fusion of flavors and cultures, these Hornado Pies blend the rich, savory taste of middle-eastern spiced lamb with the heartiness of chickpeas, enveloped in a golden pastry crust.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Fusion / Other
Servings 6 pies
Calories 755 kcal

Ingredients
 
 

Pie Filling

  • Tasty minced meat isolated on white background2 cups ground lamb (minced lamb) - preferably grass-fed
  • Pile a chickpeas c.arietinum, paths1 cup chickpeas (garbanzo beans) - drained, cooked
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic2 cloves garlic - minced
  • ground cumin1 teaspoon cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Pile of red paprika powder0.5 teaspoon paprika - smoked for extra depth
  • Heap of Cayenne pepper0.25 teaspoon cayenne pepper
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • wooden bowl of salt1 teaspoon salt - or to taste
  • Ground black pepper pile, paths, top0.5 teaspoon ground black pepper - freshly ground

Pastry

  •  
    1 package puff pastry - thawed, if frozen
  • chicken egg1 large egg - beaten, for egg wash

Instructions
 

  • Preheat your oven to 200°C (390°F).
  • In a large pan, heat olive oil over medium heat. Add the onions and sauté until translucent, around 5 minutes.
  • Add minced garlic, cumin, coriander, paprika, and cayenne. Stir until aromatic, about 1-2 minutes.
  • Increase the heat to medium-high and add the minced lamb. Cook until browned, breaking the meat apart with a spatula, about 7 minutes.
  • Stir in the chickpeas and tomato paste, ensuring everything is well combined. Season with salt and black pepper. Cook for an additional 5 minutes.
  • Roll out the puff pastry on a floured surface and cut into 12 equal rectangles.
  • Spoon the lamb and chickpea mixture onto one half of each rectangle, leaving room around the edges.
  • Brush the edges with beaten egg. Fold over the pastry to enclose the filling and press edges to seal. Use a fork to crimp the edges for a decorative finish.
  • Place the pies onto a baking sheet lined with parchment paper. Brush the tops with remaining egg wash.
  • Bake in the preheated oven for 20-25 minutes, or until golden brown.
  • Let the pies cool for a few minutes before serving.

Notes

For an added crunch, consider sprinkling sesame seeds on top of the pies before baking.

Nutrition

Calories: 755kcalCarbohydrates: 48gProtein: 22gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.003gCholesterol: 86mgSodium: 693mgPotassium: 407mgFiber: 4gSugar: 3gVitamin A: 188IUVitamin C: 4mgCalcium: 53mgIron: 5mg
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