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Diced Lamb & Dried Fig Pie

While I was doing my shopping last week, I do it on-line for various reasons, I noticed that Tesco actually have their own recipes on their website so I thought ‘why not?’.

One that caught my eye was the diced lamb and dried fig pie, Wife loves figs and lamb is my favourite meat. I’ve barely done any baking, ever, so I thought I’d give it a go. The full recipe can be found on the Tesco Real Food website here.


Simple Ingredients

  • 300g Tesco Lighter ready rolled shortcrust pastry
  • A little plain flour, for dusting
  • 50ml sunflower oil
  • 600g diced lamb
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 200g dried figs
  • Salt
  • Pepper

Method of Preparation:

  1. Pre-heat the oven to 190°C.
  2. Soak the figs in 100ml of hot water. Coat the lamb in the cinnamon, cumin and seasoning. Heat the sunflower oil in a large, heavy-based saucepan over a moderate heat and sear the lamb in batches, until golden brown all over. Remove and set to one side.
  3. Drain the figs, reserving the soaking liquid, then add to the saucepan. Add the lamb back and then the soaking liquid. Bring to a simmer, then remove from the heat.
  4. Meanwhile, roll the pastry out on a lightly floured surface to ½cm thickness. Line an 8 inch straight sided pie dish with the pastry, cutting off the overhanging pastry (of which there should be a lot). Gather the excess pastry into a ball and roll out to an 8 inch round of pastry, roughly ½cm thick and reserve to one side.
  5. Fill the pastry with the lamb and fig mixture. Cover with the reserved pastry and seal well at the edges.
  6. Bake for 40-45 minutes until the pastry if lightly coloured and the filling is hot. Remove from the oven and allow to cool before turning out and cutting into portions and serving on plates.

Needs Thickening!

First of all let me say that the result is a tasty pie but I really think the recipe could use a little bit of refinement. As I said earlier I’ve barely baked so pies are very new to me, I don’t know what happens when a pie cooks, I don’t know anything about pastry and therefore I need decent recipes to teach me what I need to know.

The first thing I would say is that you want to get your pie mixture to be quite thick as mine still had a fair bit of moisture in it and that really didn’t help the pie crust during cooking. The other thing could  be to strain the mixture before you add it.

Also, figs are nice but chomping on a whole one in  the middle of a pie with small chunks of lamb in it is a bit off putting so after you’ve soaked the figs I’d give them a rough chop.

Apart from that though everything was pretty easy and probably took me just over an hour and a quarter to complete with sides of chanterelle carrots and garden peas. This takes it out of my mid-week bracket as I think an hour is long enough to spend in the kitchen after a hard days work. We had a friend over last night and we ate 3/4 of the pie so therefore I’d say it serves 4 as a main meal although the website says it serves 8. I’m sure if I’d followed the two simple steps that I mentioned (that unfortunately the recipe didn’t) I’d have had a wonderful meal, as it was I’d say it was ‘pretty good’ and so I’ve rated their recipe on their website as 3 stars.

What is it about recipes that you wish was a little clearer, let me know as I will be writing my own recipes in time to come.

Looks alright...



2 thoughts on “Diced Lamb & Dried Fig Pie

  1. Could you put a little flour (or corn flour / potato flour) mixed with a drop of cold water into the pan to thicken up the mixture? I’m trying this tomorrow, and I’m going to make sure all my meat and figs are the same size – about 1cm cubed). I was thinking about caramelising some onions to help bring it together too, but seeing as it’s the first time I’m making it, I’d like to stick the recipe.

    Posted by Shiv | May 12, 2015, 11:29 am

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