TURK­ISH LAMB PIES

Super Food Ideas - - MIDWEEK FAB & FAST -

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.

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