Moroccan lamb and chickpea pot pies

Step 1

Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add one-third of the lamb and cook, turning, for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.

Step 2

Add the onion to the pan. Reduce heat to medium. Cook, stirring often, for 5 minutes or until soft. Stir in the garlic, coriander and cinnamon. Cook for 1 minute or until aromatic.

Step 3

Add the tomato, sweet potato and water to the pan. Bring to a simmer. Cook for 10 minutes. Add the lamb and chickpeas, and simmer 5 minutes. Stir in the honey. Season with pepper.

Step 4

Preheat oven to 200°C. Divide the lamb mixture among four 250ml (1-cup) capacity ovenproof dishes. Spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of 1 pie. Scrunch the edges. Sprinkle with sesame seeds. Repeat with remaining filo sheets and sesame seeds. Bake for 15 minutes or until golden. Serve.