Lamb pizza pies

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1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.
2. Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through. Serve with tzatziki and a green salad.

Make two, freeze two

Once you have shaped the pies, freeze a couple for a standby supper. Simply defrost them in the fridge overnight and bake as above.

403 kcalories, protein 23g, carbohydrate 24g, fat 25 g, saturated fat 7g, fibre 3g, salt 1 g

'These pizza pies were popular with everyone. We made two versions - one with nuts, one without - and found the nuts gave the mince a great texture.'

Latest comments and suggestions

• migsy

  29 April 2008

  migsy rated and commented on this recipe

  

  Couldn't get the Pizza Mix so used shortcrust pastry instead. Really great. Froze extra pies before the final cooking stage.

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• CloClo

  30 September 2009

  CloClo commented on this recipe

  will probably make this recipe (or similar) soon.

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Ingredients

• 1 tbsp olive oil
• 1 small onion , chopped
• 350g minced lamb
• 1 tsp ground cinnamon
• 50g walnuts pieces, chopped
• large handful mint leaves, roughly chopped
• 145g sachet pizza base mix
• 2 tomatoes , sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 1 small onion , chopped
• 350g minced lamb
• 1 tsp ground cinnamon
• 50g walnuts pieces, chopped
• large handful mint leaves, roughly chopped
• 145g sachet pizza base mix
• 2 tomatoes , sliced

403 kcalories, protein 23g, carbohydrate 24g, fat 25 g, saturated fat 7g, fibre 3g, salt 1 g

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