TURKISH LAMB PIES
SERVES 4 PREP 25 MINUTES COOK 45 MINUTES
2 teaspoons extra virgin olive oil 1 brown onion, finely chopped 500g lamb mince 2 garlic cloves, crushed 2 teaspoons ground cumin 2 teaspoons ground coriander 1 large tomato, diced ½ cup chargrilled eggplant, chopped ½ cup chargrilled red capsicum, chopped ¼ cup chopped fresh flat-leaf parsley leaves, plus extra to serve ¼ cup chopped fresh mint leaves 4 sheets frozen reduced-fat shortcrust pastry, partially thawed 2 eggs, lightly beaten 50g fetta, crumbled 2 tablespoons pine nuts ¼ teaspoon sumac ¹⁄³ cup reduced-fat plain Greek-style yoghurt and lemon wedges, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. 2 Heat oil in a large frying pan over mediumhigh heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 8 to 10 minutes or until browned and liquid has evaporated. Add garlic, cumin and coriander. Cook for 1 minute or until fragrant. Add tomato, eggplant, capsicum, parsley and mint. Stir to combine. Remove from heat. 3 Place 1 pastry sheet on a board. Cut an 18cm round from pastry. Discard trimmings. Spoon ¼ of mince mixture onto the centre of the round, leaving a 4cm edge. Using the picture as a guide, fold and pleat the pastry edge to form a border around filling. Transfer to prepared baking tray. Repeat with remaining pastry sheets and mince mixture. Brush pastry with egg. Pour remaining egg over filling. Sprinkle with ½ the fetta. Bake for 20 to 25 minutes or pastry is golden. 4 Meanwhile, place pine nuts in a small frying pan over medium heat. Cook for 2 to 3 minutes or until beginning to toast. Add sumac. Cook for a further 1 minute or until fragrant. Transfer to a small bowl. 5 Sprinkle pies with remaining fetta, pine nut mixture and extra parsley. Serve with yoghurt and lemon wedges. NUTRITION: (per serve) 3785kj; 47.3g fat; 17.8g sat fat; 42.4g protein; 73.7g carbs; 7g fibre; 216mg chol; 1176mg sodium.