Saturday Morning With Jack Tame

I’ve been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they’ll send me broke, so I’ve worked on recreating one at home and it’s sensational! Meltingly tender lamb and a mix of spices that just hum with flavour.   Makes 4-6 single serve pies      Ingredients  2 tablespoons olive oil    1 large onion, diced    800g-1kg diced lamb, I used 2 rumps    2 cloves garlic, chopped    1 heaped tsp turmeric powder   1 tsp each coriander powder, ground cumin, paprika    ½ tsp ground ginger    1 tsp sea salt & ¼ tsp white pepper   400g tinned crushed tomatoes   Water    300g flaky puff pastry    Egg wash    Sesame or cumin seeds for pie tops      Method  Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes unti