Spiced lamb minced pies

James Tanner's mince pies with a twist have got us feeling very festive...

Makes 4Prep: 15 minutesCook: 30 minutes

Ingredients:250g lean lamb mince1 onion, diced1tbsp plain flour1 tbsp tomato puree1tsp ground cinnamon1/4 tsp Chinese five spice1tsp ground cumin1tsp ground ginger120ml lamb stock1tsp runny honey40g semi dried apricots, halvedSalt and cracked black pepper4 large sheets of filo40g butter, melted1 tbsp sesame seeds (optional)1 tbsp chopped coriander to garnish

Method:

Preheat the oven to 180C/Gas 4.

Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon. Add the flour and cook for 1-2 minutes.

Stir in the tomato puree, cinnamon, Chinese five spice, cumin, and ginger and cook for 2-3 minutes. Add the stock and honey bring to the simmer reduce the heat and cook for 15 minutes add the dried apricots and cook for a further 3 minutes then season. Spoon into 4 individual pie dishes.

Crumple up each sheet of pastry and place 1 sheet on top of each pie, then brush gently with melted butter. Sprinkle with sesame seeds if liked.

Bake for 15 minutes until the pastry is golden and crisp.

Remove from the oven and serve sprinkled with chopped coriander. Serve with honey and wholegrain mustard glazed carrots, or vegetables of your choice.