MOROCCAN PUMPKIN & LAMB PLAIT

SERVES 4 PREP 20 MINS COOK 1 HOUR PER SERVE 2900kj COST PER SERVE $2.85

750g pumpkin, peeled, diced 2 tbsp olive oil 500g minced lamb 1 onion, chopped 2 celery stalks, diced 2 tsp Moroccan seasoning ½ cup sultanas ½ cup chopped coriander 2 eggs 2 sheets puff pastry, thawed Greek-style yoghurt, to serve

1 Preheat oven to 180°C. Line oven tray with baking paper. Toss pumpkin and half oil on tray. Bake 30 minutes. 2 In a saucepan, heat remaining oil on high. Brown mince 8 minutes. Add onion, celery and seasoning. Cook 3 minutes. Mix in cooked pumpkin, sultanas, coriander and 1 egg. 3 Join pastry to form a rectangle. Form meat mixture into a log down centre. Score pastry diagonally at 2cm intervals. Fold strips over filling to form a plait. Seal ends. Brush with remaining beaten egg. Bake 20-25 minutes. Serve with yoghurt. Scatter with coriander.