3 LANCEWOOD Recipes to Try: From a Spicy Lamb Keema Braai Pie to Coffee & Amarula Cinnamon Rolls

From a smoky lamb-filled braai pie to an indulgent banana bread tiramisu and coffee-and-Amarula cinnamon rolls, these three LANCEWOOD® recipes bring something different to the table.
Whether you’re planning a weekend braai, entertaining family and friends or simply looking for a new dessert to try, these recipes cover all three bases: savoury, creamy and seriously indulgent.

Spicy Lamb Keema Braai Pie

This Spicy Lamb Keema Braai Pie puts a fragrant twist on the classic South African braai pie.
The filling combines browned lamb mince with onion, garlic, ginger, green chilli, tomato and warming spices including garam masala, turmeric, cumin and coriander. Fresh coriander adds brightness, while grated LANCEWOOD® White Cheddar melts into the filling beneath a golden puff pastry crust.
The result is a generous, shareable pie designed to be cooked in a cast-iron dish over indirect heat on the braai.
The secret to keeping the pastry crisp is making sure the lamb filling is relatively dry and completely cooled before assembling the pie. Excess moisture can create steam underneath the pastry and leave the base soggy.
Once assembled, the pie is cooked with the braai lid closed, with the cast-iron dish rotated occasionally to encourage even browning. If the pastry starts colouring too quickly, move the dish further away from the coals or loosely cover the top with foil.
No braai? The pie can also be baked in the oven at 200°C.

Ingredients

• 2 tbsp oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp minced ginger
• 1 green chilli, finely chopped
• 650 g lamb mince
• 1 large tomato, diced
• 2 tbsp tomato paste
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp chilli flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• 60 g fresh coriander, finely chopped
• 200 g LANCEWOOD® White Cheddar, grated
• 400 g puff pastry
• 1 egg, beaten with 1 tbsp water, for egg wash

Method

1. Heat the oil in a large pan over medium-low heat. Add the onion and sauté gently until soft.
2. Add the garlic, ginger and green chilli and cook for 1–2 minutes, stirring frequently.
3. Increase the heat and add the lamb mince. Cook, breaking it up with a spoon, until well browned and cooked through.
4. Add the tomato, tomato paste, garam masala, turmeric, chilli flakes, cumin and coriander. Season with salt and pepper.
5. Cook over medium-high heat, stirring regularly, until the tomatoes have broken down and most of the moisture has evaporated. The filling should be relatively dry.
6. Stir through the fresh coriander, then remove from the heat and allow the filling to cool completely.
7. Line an approximately 23 cm cast-iron dish with puff pastry. Spoon the cooled lamb filling into the pastry and spread evenly.
8. Sprinkle the grated LANCEWOOD® White Cheddar over the filling.
9. Cover with a second sheet of puff pastry, crimp the edges to seal and cut a few small slits in the centre to allow steam to escape.
10. Brush the pastry generously with the egg wash.
11. Place the cast-iron dish on the braai grid away from direct heat and close the lid. Cook for approximately 30–40 minutes, rotating the dish occasionally, until the pastry is puffed and golden and the filling is hot.
12. If the pastry is browning too quickly, move the dish further away from the coals or loosely cover the top with foil.
13. Alternatively, bake at 200°C on the lowest shelf of the oven for 30–40 minutes, or until the pastry is golden.
14. Allow the pie to rest for 5–10 minutes before serving.
    Recipe developed by Girisha Rajkaran.

Banana Bread Tiramisu

This Banana Bread Tiramisu takes the familiar combination of coffee, mascarpone and cocoa and gives it a homemade twist by replacing the traditional biscuit layer with slices of banana bread.
The banana bread absorbs a coffee, Kahlúa and brandy soak, while a smooth LANCEWOOD® Mascarpone mixture creates the creamy centre. Once layered, the dessert is refrigerated overnight, allowing the flavours and textures to settle before serving.
It’s a make-ahead dessert suited to dinner parties, celebrations or relaxed weekend entertaining.
The combination also works particularly well for anyone who loves the flavours of coffee and cake. The banana bread brings extra sweetness and a soft, cake-like texture, while cocoa adds the finishing touch.

Ingredients

Banana Bread — makes 1 loaf

• 3 ripe bananas, mashed
• 75 g butter, melted
• 150 g sugar
• 1 tsp vanilla essence
• 1 large egg
• 185 g flour
• 1 tsp baking powder
• 1 tsp baking soda
  Tiramisu
• 3 extra-large eggs
• 100 g sugar
• 1 tsp vanilla essence
• 500 g LANCEWOOD® Mascarpone
• 250 ml cream
  Coffee Soak
• 150 ml strong coffee, cooled
• ½ cup Kahlúa
• ¼ cup brandy
• 2 tbsp cocoa, for dusting

Method

1. Start by making the banana bread. You will need approximately 1½ loaves for the tiramisu.
2. Preheat the oven to 180°C and grease and line a loaf tin with baking paper.
3. Mix the mashed bananas, melted butter, sugar, vanilla essence and egg until combined.
4. Fold in the flour, baking powder and baking soda. Do not overmix.
5. Pour the mixture into the prepared loaf tin and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
6. Allow the banana bread to cool completely.
7. For the mascarpone mixture, beat the eggs, sugar and vanilla essence until thick, pale and fluffy, approximately 5 minutes.
8. Whisk in the LANCEWOOD® Mascarpone until the mixture is smooth and thick.
9. Whip the cream separately until soft peaks form, then gently fold it into the mascarpone mixture.
10. Combine the cooled coffee, Kahlúa and brandy to make the coffee soak.
11. Slice the banana bread and cut off the crusts. Arrange a layer of banana bread slices in a 20 × 30 cm dish.
12. Brush the banana bread with the coffee mixture, then add a layer of the mascarpone mixture.
13. Repeat with another layer of banana bread, coffee mixture and mascarpone.
14. Refrigerate overnight.
15. Dust generously with cocoa just before serving.
    Recipe developed by Madelein Nicholson.

Coffee and Amarula Cinnamon Rolls

These Coffee and Amarula Cinnamon Rolls take a classic cinnamon roll and give it a distinctly South African-inspired twist.
The homemade dough is filled with butter, brown sugar, instant coffee and cinnamon before being rolled, sliced and baked until golden.
The finishing touch is a creamy glaze made with LANCEWOOD® Medium Fat Cream Cheese, butter, icing sugar, Amarula and coffee. Caramel sauce and crushed Oreos add another layer of sweetness and texture.
For soft, fluffy cinnamon rolls, the dough needs enough time to rise before shaping, followed by a second proof once the rolls have been arranged in the baking dish.
They make an indulgent weekend bake, after-dinner treat or addition to a dessert spread.

Ingredients

Dough

• 480 g cake flour
• 1 packet instant yeast
• 1½ tsp salt
• 1 cup full-cream milk
• 75 g butter
• 75 g sugar
• 1 large egg
  Filling
• 120 g butter, melted
• 140 g brown sugar
• 3 tsp instant coffee
• 1½ tbsp ground cinnamon
  Coffee and Amarula Glaze
• 230 g LANCEWOOD® Medium Fat Cream Cheese, softened or at room temperature
• 90 g butter, softened
• ¾ cup icing sugar
• ¼ cup Amarula
• 1 tbsp instant coffee
• 2 tbsp hot water
  To decorate
• ¾ cup caramel sauce
• 6 Oreos, crushed

Method

1. Combine the flour, instant yeast and salt in a large bowl.
2. In a separate bowl or jug, combine the milk, butter and sugar. Warm gently until the butter has melted and the sugar has dissolved. Allow the mixture to cool until lukewarm, then beat in the egg.
3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Knead the dough by hand or using the dough hook of a stand mixer for 5–10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
6. For the filling, combine the melted butter, brown sugar, instant coffee and cinnamon. Chill until needed.
7. Roll the dough out into a large rectangle, approximately 30 × 45 cm, on a lightly floured surface.
8. Spread the coffee and cinnamon filling evenly over the dough.
9. Roll the dough tightly from the long side and cut into 15 equal rolls.
10. Arrange the rolls in a greased baking dish, cover and set aside to proof for approximately 30 minutes, or until risen.
11. Preheat the oven to 170°C.
12. Bake for 25–30 minutes, or until the rolls are golden brown and cooked through.
13. For the glaze, dissolve the instant coffee in the hot water and set aside to cool slightly.
14. Beat the cream cheese and butter together until smooth. Add the icing sugar, Amarula and dissolved coffee and beat until smooth and creamy.
15. Spread the glaze over the warm cinnamon rolls.
16. Drizzle with caramel sauce and finish with crushed Oreos.
    Recipe developed by Palesa Thoabala.

Three Recipes, Three Different Ways to Entertain

From a cast-iron lamb pie cooked over the coals to a chilled tiramisu prepared the night before and warm cinnamon rolls covered in coffee-and-Amarula glaze, these recipes offer plenty of options for the next gathering.
The Spicy Lamb Keema Braai Pie is particularly suited to a South African weekend braai, while the Banana Bread Tiramisu and Coffee and Amarula Cinnamon Rolls work well when dessert is the main event.
For more recipes and information, visit LANCEWOOD® and follow LANCEWOOD® on Instagram at @lancewood.co.za and Facebook.

FAQs

Can you cook a pie on a braai?

Yes. A braai pie can be cooked in a cast-iron dish over indirect heat with the lid closed. Rotate the dish occasionally so the pastry browns evenly.

How do you stop a braai pie from getting soggy?

Cook the lamb filling until most of the moisture has evaporated and allow it to cool completely before assembling the pie. A relatively dry, cool filling helps prevent excess moisture from affecting the puff pastry.

What is lamb keema?

Lamb keema is a spiced minced-lamb dish. In this recipe, the lamb is cooked with onion, garlic, ginger, green chilli, tomato, garam masala, turmeric, cumin and coriander before being combined with White Cheddar and puff pastry.

Can the lamb braai pie be cooked in the oven?

Yes. Bake it at 200°C on the lowest shelf of the oven for approximately 30–40 minutes, or until the pastry is golden.

What is mascarpone?

Mascarpone is a soft, rich and creamy cheese commonly used in desserts. Its mild flavour and smooth texture make it particularly suited to tiramisu.

Can you use banana bread to make tiramisu?

Yes. Banana bread can replace the traditional biscuit layer in tiramisu. Its soft texture allows it to absorb the coffee mixture while adding banana flavour to the dessert.

Can banana bread tiramisu be made ahead of time?

Yes. This version is designed to be refrigerated overnight, allowing the banana bread to absorb the coffee mixture while the mascarpone layers chill and settle.

What makes these cinnamon rolls different?

The filling combines coffee, brown sugar and cinnamon, while the glaze combines LANCEWOOD® Medium Fat Cream Cheese, coffee and Amarula. Caramel sauce and crushed Oreos finish the rolls.

How do you make cinnamon rolls soft and fluffy?

Knead the dough until smooth and elastic, allow it to rise until doubled in size, then give the shaped rolls a second proof before baking.

What temperature should cinnamon rolls be baked at?

These cinnamon rolls are baked at 170°C for approximately 25–30 minutes, or until golden brown and cooked through.
Recipe information supplied by LANCEWOOD®.

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