Moroccan pasties

Shortcrust pastry with some turmeric for colour.

Lamb mince (we added some beef as well), onion, coriander, ras-el-hanout spices, one egg.

Seal with egg, make a couple of small holes to let out the steam. Then cook for about 15 minutes on approx 180C.

Bite-size pasties, warm from the oven

26th June: I made these for Fred's graduation party.  I forgot to add the peas in the mixture...  but they all disappeared anyway.