The inspiration for this came from Paul Hollywood's 'How to bake' cookery book recipe for 'Moroccan pasties'. I didn't put turmeric in the shortcrust pastry and that meant I could use the rest to make mince pies with the mince meat I had left over from Christmas. Waste not want not and all that. The filling itself was spiced minced lamb, sweet potato and onions. I used frozen coriander rather than fresh in the mix, too. This recipe isn't complex, it just takes a while – three hours to chill the pastry, plus 45 minutes to cook the pasties. I had this with ratatouille and some homemade bread on the side.