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Lamb and Apricot Cobbler
Pastry:
- 500ml Self Raising Flour
- 1 tsp Medium Curry Powder
- 1/2 tsp Paprika
- Pinch of Salt
- 85g Butter
- +/- 100 ml Milk
Pastry Filling:
- 50g Butter, softened
- 45ml Mrs. Balls Chutney, original
- 20g Sultanas or Raisins
- 60g KOO Apricots, drained and chopped small
- 20ml Coconut
Mince Mixture:
- 2 tbls Oil
- 3/4 cup Koo Cocktail Pickled Onions, drained and cut in half or normal onions can be used
- 1 tsp Garlic crushed
- 1/2 each Green Pepper, diced
- 15ml Medium Curry Powder
- 5ml Masala
- 1/4 tsp Turmeric
- 2 tbls KOO Tomato Paste
- 500g Lamb Mincemeat
- 1 tin KOO Peas, drained
- 125ml Lamb, Chicken or Veg Stock
- 2 tbls Fresh Coriander, finely chopped
- 1 tsp Fresh Mint Finely Chopped
- Salt & Pepper
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Mince: Heat the Oil in a deep saucepan, add the onions, garlic and green pepper and saute’ until softened or translucent. Add the spices and the tomato paste and fry for a minute.
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Add the mincemeat and cook until lightly browned. Add the stock and mix well. Adjust the seasoning with salt and pepper. Allow the mince to cook for 5 minutes
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Fold in the drained Koo peas and the fresh coriander and mint, mix to combine.
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Dish all the mince into a greased deep ovenproof casserole dish (one that you can use for serving). Use Spray & Cook to grease, its far less fatty than oil or butter.
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Pastry Filling: Mix all ingredients together
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Preheat the Oven to 180’C.
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Pastry: Sift the flour, salt, paprika and curry powder together. Rub the butter into the flour with your fingertips until it resembles crumbs. Add just enough milk to form a stiff dough.
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Roll out the dough on a lightly floured surface until approx. 8mm thick and into a rectangle.
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Spread the filling over the rolled out dough. Roll the dough up (lengthways) like a swiss roll or pinwheel and cut into 1cm slices.
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Arrange the pastry pinwheel slices on top of the mince, ensure all mince areas are mostly covered. Allow for a little space between each pinwheel for rising and expansion when baking.
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Bake for 30 Minutes or until pastry slices are cooked through and golden brown.
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Chefs Tip! Garnish with extra coriander. Serve with a fresh garden salad, extra chutney and chopped apricots.