Turkish-style lamb pies

4 large silverbeet leaves, white stalks discarded, leaves sliced

2cm thick 500g lamb mince

1 tsp ground cinnamon

1 tsp salt 1

onion, grated

2 tsp wild oregano

½ recipe of the basic dough, divided into

6 equal portions (weigh it and divide by 6 for accuracy)

150g cherry tomatoes, halved

Extra virgin olive oil for brushing

1 tsp sesame seeds

½ tsp ground cumin

200ml plain unsweetened naturally thickened yoghurt

Small handful parsley leaves

1 Heat the oven to 200C. Line a large oven tray with baking paper.

2 Drop the silverbeet into a large saucepan of boiling water and boil for 2 minutes or until well wilted. Cool under cold water and squeeze dry.

3 Put the lamb into a bowl and add the cinnamon, salt, onion and oregano. Mix well and divide into 6 equal portions.

4 Roll each portion of dough into a 15cm diameter disc and place them side by side on the paper lined tray.

5 Put a sixth of the lamb mixture, the silverbeet and the tomatoes across each disc of dough.

6 Wet the edge and fold each disc in half, squeezing it together so it sticks.

7 Brush the top of each pie with oil and sprinkle with sesame seeds and cumin.

8 Place in the oven and bake for 30 minutes or until well cooked.

9 Remove from the oven and eat with a dollop of yoghurt and a sprinkling of parsley leaves.