Botswanan Lamb Pie



For the dough:

For the filling:


For the filling:

Add the butter to a pan and use to fry the onion until softened (about 5 minutes) then add the apple, lamb, chilli and currants.

Fry for 1 minute more then add the tomatoes and season. Cook for about 5 minutes, or until the tomatoes begin to release their juice.

Then continue cooking gently until the mixture is almost dry (but not totally dry).

Take off the heat and set aside to cool.

In the meantime prepare the pastry:

Sift together the flour and baking soda into a bowl. Cube the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs.

Whisk the eggs together and stir into the flour and butter mix. Add just enough water to bring the mixture together as a dough then roll out to about 4mm thick.

Use a plate to cut circles about 15cm in diameter.

Add about a tablespoon of the meat mixture in the centre of each pastry circle (exactly how much will depend on the size of the round)

Then fold the pastry over into a half-circle and use a fork to press down and seal the sides.

Prick the middle to make a few steam holes then transfer to a lightly-greased baking tray.

Brush the top of the pie with the eggwash then place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to colour and the filling is hot.

Serve hot or cold.