These are hand-held savory pies filled with spiced ground lamb and chickpeas, wrapped in store-bought puff pastry and baked until golden. The filling comes together in one pan while the oven heats, so the whole thing lands on the table in about 35 minutes. If you need a real dinner on a Tuesday night, this is it.
The technique that matters
Two things make or break this recipe. First, let the filling cool for at least 5 minutes before you spoon it onto the pastry. Hot filling steams the dough from the inside and you end up with a soggy bottom instead of a flaky one. Second, seal the edges firmly with a fork — press hard enough that the tines leave a clear impression all the way around. Puff pastry puffs aggressively in the oven, and a weak seal will blow open and spill filling onto your baking sheet. A tight crimp keeps everything inside where it belongs.
Smart swaps
- Ground lamb: Ground beef works fine and is easier to find at most grocery stores. The flavor is milder, so lean into the cumin and coriander a little more.
- Cooked chickpeas: Canned chickpeas are the move here — rinse and drain them straight from the can. Dried chickpeas that you cook yourself take far too long for a weeknight.
- Puff pastry: Any brand of thawed, ready-rolled puff pastry works. If yours comes in a block rather than a sheet, roll it to about ⅛-inch thickness before cutting. Phyllo dough is not a substitute — it behaves completely differently.
- Cayenne: If you have harissa paste in the fridge, half a teaspoon stirred into the filling is a better choice than cayenne — more depth, similar heat.
Storage and reheating
Cooled pies keep in an airtight container in the fridge for up to 3 days. To reheat, put them on a baking sheet in a 375°F oven for 8–10 minutes — this brings the pastry back to crisp. The microwave reheats the filling fine but turns the pastry soft and chewy, so skip the garnish and the microwave both — not worth the extra dish or the sad pastry. For freezing, wrap individual cooled pies tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat straight from frozen at 375°F for 18–20 minutes.
Troubleshooting
- Pastry is pale and soft after 15 minutes: Ovens vary. Give them another 3–5 minutes and check again. The pastry should be a deep golden brown, not just light yellow, before you pull them out.
- Filling leaks out during baking: You either overfilled the squares or the seal wasn’t tight enough. Use no more than 2 heaping tablespoons of filling per pie, and make sure the pastry edges are pressed completely flat with the fork before baking.
- Filling is watery or greasy: Ground lamb releases fat as it cooks. Tilt the pan and spoon off excess fat before adding the chickpeas. A wet filling will make the pastry soggy from the inside out.
- Pastry shrinks and doesn’t puff: The pastry was probably too warm when it went into the oven. If your kitchen is warm and the assembled pies have been sitting out for more than 10 minutes, slide the baking sheet into the fridge for 5 minutes before baking — cold pastry puffs better.
- Filling tastes flat: Ground lamb needs salt. The recipe card lists spices but not salt — season the filling to taste before it goes into the pastry, or the finished pies will taste underseasoned no matter how much tzatziki you serve alongside.
Minced Lamb and Chickpea Hornado Pies
Equipment
- Oven
- Frying pan
- Baking sheet
- Rolling Pin
- Pastry Brush
Ingredients
Filling
- 1 pound minced lamb Freshly ground, if possible
- 1 cup cooked chickpeas Rinsed and drained
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper Optional, for heat
- 1 tablespoon olive oil Extra virgin
Pastry
- 1 package ready-rolled puff pastry Thawed
- 1 large egg Beaten, for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a frying pan over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, continuing to sauté until fragrant.
- Add minced lamb to the pan, cooking until browned. Stir frequently, ensuring the lamb is crumbly and well-separated. Season with ground cumin, coriander, and optional cayenne pepper.
- Incorporate the cooked chickpeas, mashing slightly for texture continuity. Cook for another 2-3 minutes, allowing flavors to meld. Set aside to cool slightly.
- Roll out the thawed puff pastry and cut into 8 even squares. Place a generous tablespoon of the lamb mixture into the center of each square.
- Fold the pastry over the filling to create a triangle, sealing the edges with a fork. Brush each top with beaten egg.
- Bake on the prepared sheet for 12-15 minutes or until the pastries are golden and puffed. Allow to cool slightly before serving.
Notes
Lisa’s Tips
- For a richer flavor, consider marinating the lamb overnight with spices.
- Vegetarians can substitute lamb with mushrooms for a hearty alternative.
- Serve warm with a side of tzatziki or a fresh cucumber salad to complement the robust flavors.
Nutrition
Your questions, answered
Can I assemble these pies ahead of time?
Yes — assemble them up to 4 hours ahead and keep them covered in the fridge until you’re ready to bake. Cold pastry actually goes into the oven in better shape than room-temperature pastry, so this works in your favor.
My puff pastry is still partially frozen. Can I use it?
No — partially frozen pastry cracks when you try to fold it and the edges won’t seal properly. Give it another 20–30 minutes at room temperature, or thaw it overnight in the fridge the night before.
How do I know the lamb is fully cooked inside the pastry?
The lamb is fully cooked before it ever goes into the pastry — you brown it completely in the pan first. By the time the pastry is golden, the filling is just being reheated, so there’s no food-safety concern about undercooked meat.
Can I make these smaller for appetizers?
Cut the pastry squares smaller — about 3 inches — and use a single tablespoon of filling each. Reduce the bake time to 10–12 minutes and watch them closely since smaller pies brown faster.
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