Cape Malay Lamb Pie Pops

Cape Malay cuisine is a true testament to the cultural melting pot of South Africa, influenced by Malay, Indonesian, and African flavors. One of the most beloved elements of Cape Malay cooking is its use of aromatic spices that lend a unique depth to the dishes. One such dish that takes these bold, flavorful ingredients and turns them into a fun, handheld snack is the Cape Malay Lamb Pie Pops.

These Cape Malay Lamb Pie Pops are a creative, bite-sized version of the traditional Cape Malay lamb pie, a comforting and hearty dish. With ground lamb cooked in fragrant Cape Malay curry powder, garlic, onion, and tomato paste, wrapped in a flaky puff pastry and served on skewers, these savory treats are as fun to eat as they are delicious. Whether you’re hosting a party, looking for a snack for game day, or just want to try something new, these pie pops are guaranteed to impress.

Why You’ll Love This Cape Malay Lamb Pie Pops

These Cape Malay Lamb Pie Pops are much more than just an ordinary snack. They combine the best of South African cuisine with a playful twist, making them a hit at any gathering. Here’s why you’ll love them:

A Bold, Flavorful Filling: The ground lamb is seasoned with Cape Malay curry powder, which is rich in spices like cinnamon, cumin, coriander, and cardamom, giving the filling a distinctive and warming flavor profile. The addition of garlic, onion, and tomato paste further enhances the depth of the filling, making each bite bursting with rich, aromatic flavors.
Fun and Convenient: The pie pops are served on skewers, making them easy to eat while on the go. This makes them perfect for parties, picnics, or casual get-togethers where guests can enjoy the delicious filling without the mess of traditional pie crusts.
Flaky Puff Pastry: Wrapped in a golden, flaky puff pastry, the Cape Malay lamb filling is perfectly encased, offering a satisfying crunch with every bite. The contrast between the crispy pastry and the tender lamb filling creates a delightful texture that makes these pie pops irresistible.
Customizable for Any Occasion: These pie pops are highly versatile. You can make them ahead of time and serve them as appetizers or snacks for casual get-togethers. They also work great as a fun dinner or picnic dish. Their finger food format means they’re perfect for entertaining guests, whether at a birthday party or a family gathering.
Perfect for All Ages: The flavors in these pie pops are mild yet full of character, making them suitable for both adults and kids alike. The combination of aromatic spices and savory lamb creates a universally appealing dish that will quickly become a family favorite.

What You’ll Need

Before diving into the step-by-step instructions, it’s important to ensure you have everything you need. Below are the ingredients for the Cape Malay Lamb Pie Pops:

For the Filling:

500g ground lamb
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon Cape Malay curry powder (or substitute with mild curry powder if not available)
1 tablespoon tomato paste
1/2 cup beef broth
Salt and pepper to taste

Pastry:

1 sheet puff pastry (store-bought or homemade)

Assembling:

Skewers (wooden or metal, depending on your preference)

Step-by-Step Instructions

Step 1: Prepare the Filling

Cook the Lamb: Start by heating a tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and garlic to the skillet and sauté until softened and fragrant, about 3-4 minutes.
Brown the Ground Lamb: Add the ground lamb to the skillet, breaking it apart with a wooden spoon as it cooks. Brown the meat until it’s cooked through and no longer pink. This should take about 6-7 minutes.
Season the Filling: Once the lamb is cooked, stir in the Cape Malay curry powder. Add the tomato paste, salt, and pepper, and mix well to combine. The curry powder will infuse the lamb with a warm, aromatic flavor. Cook for an additional 2 minutes to allow the spices to bloom.
Add the Broth: Pour in the beef broth and stir everything together. Let the mixture simmer on low heat for about 5-7 minutes, allowing the flavors to meld and the sauce to reduce slightly. The mixture should be moist but not soupy. Taste and adjust the seasoning if needed, adding more salt or pepper to suit your taste.
Cool the Filling: Once the filling is ready, set it aside and let it cool to room temperature. This step is crucial, as filling that is too hot may cause the puff pastry to become soggy when assembled.

2: Prepare the Puff Pastry

Roll Out the Pastry: While the filling cools, take your puff pastry sheet and lightly flour your work surface. Roll the pastry out into a large rectangle, ensuring it’s about 1/8 inch thick. If using store-bought pastry, it should already be ready to go—just unfold it carefully.
Cut the Pastry: Using a sharp knife or a pizza cutter, slice the pastry into squares that are about 3×3 inches in size. You’ll need one square for each pie pop, so adjust the number of squares based on how many pie pops you want to make.

3: Assemble the Pie Pops

Fill the Pastry Squares: Place about one tablespoon of the cooled lamb mixture in the center of each pastry square. Be careful not to overfill, as you need to be able to seal the edges properly.
Insert the Skewer: Take your skewer and place it in the middle of each pastry square, ensuring that the skewer is centered with the filling. Make sure that the skewer is positioned so it’s stable and will hold the pie pop upright when baking.
Seal the Pastry: Fold each pastry square over the filling, pinching the edges together to form a sealed pocket around the filling. If the edges don’t stick easily, you can lightly wet the edges of the pastry with water to help them seal.
Shape the Pie Pops: Gently press the sealed edges together to ensure there are no gaps, and the filling won’t leak out while baking. Use your fingers or a fork to crimp the edges for added decoration and to ensure a tight seal.

4: Bake the Pie Pops

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the pie pops from sticking.
Bake: Arrange the pie pops on the prepared baking sheet, ensuring they are spaced evenly apart. Brush the tops of the pie pops with a little egg wash (one beaten egg mixed with a tablespoon of water) to help them achieve a golden, crispy finish while baking.
Bake for 20-25 Minutes: Bake the pie pops in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed. Keep an eye on them as they bake, as oven temperatures can vary.
Cool and Serve: Once the pie pops are done, remove them from the oven and let them cool slightly on a wire rack. Serve them warm, with a dipping sauce or as is.

Tips for Success

Don’t Overfill: When adding the lamb filling to the pastry squares, don’t overfill them. The filling will expand slightly as it cooks, and too much filling can cause the pastry to tear or leak.
Use Cold Pastry: Keep your puff pastry cold until you’re ready to use it. Cold pastry holds its shape better during baking and results in a flakier texture.
Egg Wash for a Golden Finish: Brushing the pastry with egg wash before baking will help it turn a beautiful golden brown and give it a glossy finish.
Let the Filling Cool: Make sure the lamb filling is completely cooled before assembling the pie pops. Hot filling can cause the pastry to become soggy and difficult to handle.

Variations to Try

Vegetarian Version: Substitute the ground lamb with ground beef, chicken, or a plant-based protein such as lentils or tofu for a vegetarian-friendly version of this dish. You can also add vegetables like peas, carrots, or spinach to the filling.
Spicy Heat: If you like extra heat, add some chopped fresh chilies or a dash of cayenne pepper to the lamb filling. This will add a spicy kick to balance the richness of the lamb and the buttery pastry.
Cheese: Add a handful of grated cheese, like cheddar or mozzarella, to the lamb filling before sealing the pastry. The cheese will melt into the filling, adding a creamy texture.

Storing and Reheating

Storing: Leftover Cape Malay Lamb Pie Pops can be stored in an airtight container in the fridge for up to 2-3 days. Allow the pie pops to cool completely before storing.
Freezing: You can freeze the assembled, uncooked pie pops before baking. Place them on a baking sheet and freeze them for about 1-2 hours, then transfer them to a freezer bag or airtight container. When ready to bake, no need to thaw—simply bake them from frozen at 400°F (200°C) for 25-30 minutes.
Reheating: To reheat leftover pie pops, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until they are heated through and the pastry is crisp.

Frequently Asked Questions

Can I use other types of meat for the filling? Yes, you can substitute ground lamb with other ground meats like beef, chicken, or pork. Just be sure to adjust the cooking times and seasoning as necessary.

Can I make the puff pastry from scratch? If you’re feeling ambitious, you can definitely make homemade puff pastry. However, store-bought puff pastry is quick, convenient, and yields great results, so it’s a good option for most home bakers.

Can I make these ahead of time? Yes! You can assemble the pie pops and freeze them before baking. This is a great option if you’re preparing for a party or special event. Just bake them when you’re ready to serve.

The Final Word

These Cape Malay Lamb Pie Pops offer a fun and flavorful twist on the traditional pie, with the aromatic spices of Cape Malay curry powder, savory lamb, and crispy puff pastry. They are a versatile dish that works well for everything from family meals to fancy gatherings, providing a delightful handheld treat that’s both satisfying and easy to enjoy.

By following the step-by-step instructions and keeping a few tips in mind, you can create these irresistible pie pops that are sure to be the talk of any party or event. Whether you serve them as appetizers, snacks, or the main event, they’ll quickly become a favorite in your recipe collection. Enjoy the flavorful journey of Cape Malay cuisine with these delightful pie pops!