MOROCCAN LAMB & PUMPKIN PIZZA POCKETS

MAKES 4 PREP 20 MINS + COOLING COOK 20 MINS PER SERVE 2565kj COST $$$$$

1 tbsp vegetable or olive oil 1 onion, finely chopped 2 tsp Moroccan seasoning 250g lamb mince 1 small beef stock cube 400g pumpkin, finely chopped 2 tbsp water ¹ ³ cup tabouli 100g fetta, crumbled tzatziki, to serve

DOUGH

1 ½ cups self-raising flour ½ cup plain flour ½ tsp table salt 300g natural Greek-style yoghurt

1 In a large frying pan, heat oil on high. Saute onion 2 mins until soft. Add seasoning. Saute 30 secs until fragrant. Add mince. Cook, stirring to break up lumps, 5 mins until browned. Stir in crumbled stock cube. Cook 1 min until combined. Cool.

2 Meanwhile, place pumpkin and water in a microwave-safe bowl. Microwave on High (100%) 4 mins until tender. Stand 1 min. Mash until smooth. Cool.

3 DOUGH In a bowl, combine flours and salt. Make well in centre and add yoghurt. Mix to form soft dough. Turn out onto a lightly floured work surface, knead until smooth.

4 Divide dough into 4 equal portions. Roll each out to a 20cm round. For each pizza pocket, spoon quarter pumpkin mash over half a dough portion, leaving 2cm border. Top with quarter mince mixture, 1 tbsp tabouli and quarter fetta. Fold dough over to enclose filling and press edges firmly to seal. Spray with cooking oil.

5 Heat a chargrill pan on medium. Cook pockets, in batches, 2 mins each side until browned and dough is cooked. Serve with tzatziki.