Spiced Lamb Tagine Pies

1 tb Olive oil
500g lamb neck fillet, cut into chunks
1 large onion, diced
3 cloves garlic, crushed
1 tb ground cumin
1 tb ground coriander
1 tsp paprika
200g tinned chopped tomatoes
1 cinnamon stick
100g dried apricots
200ml lamb stock

For the pastry
350g plain flour
200g cold butter, cubed
2 eggs, separated
12 tsp cumin seeds, toasted
1/2 tsp chilli flakes
1tsp sesame seeds

Preheat oven to 150.

In a large casserole dish, heat the oil then add the lamb and fry until brown. Remove from the pan and set aside.

Add the onion and garlic and fry until golden. Stir in the cumin, coriander and paprika and continue to fry until fragrant. Return the lamb to the pan with the tomatoes, cinnamon stick and apricots. Pour over the stock and bring to the boil.

Cook in the oven for 2 hours, with the lid on, before allowing to cool completely overnight.

The next day, pulse the flour and butter in a food processor, to a breadcrumb consistency. Add the egg yolk and 2tb of ice cold water, pulsing until the pastry comes together, then add the cumin seeds and chilli flakes. Wrap in cling film and refridgerate for 30mins.

Roll half the chilled pastry to a 5mm thickness and line four 10cm-diameter, 5cm deep muffin tins. Chill in the fridge.

Preheat the oven to 180. Strain the tagine, reserving the jucie and share it between the tins. Roll out the remaining pastry and cut to make lids. Brush the edge with egg whilte and press onto pies, then scatter sesame seeds and bake for 30mins.

Serve hot with reheated tagine gravy.