Moroc­can Pump­kin & Lamb Plait

SERVES 4 PREPA­RA­TION 20 MIN­UTES COOK­ING 1 HOUR

Woman’s Day (NZ) - - Everyday Food -

750g pump­kin, peeled, diced 2 ta­ble­spoon olive oil 500g minced lamb 1 onion, chopped 2 cel­ery stalks, diced 2 tea­spoons Moroc­can

sea­son­ing ½ cup sul­tanas ½ cup chopped co­rian­der,

plus ex­tra to serve 2 eggs 2 sheets puff pas­try, thawed Greek-style yo­ghurt to serve

1. Pre­heat oven to 180°C. Line an oven tray with bak­ing pa­per. Toss pump­kin and half the oil on tray. Bake for 30 min­utes. 2. In a saucepan, heat re­main­ing oil on high. Brown mince for 8 min­utes. Add onion, cel­ery and sea­son­ing. Cook for 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 the cen­tre. Score pas­try di­ag­o­nally at 2cm in­ter­vals. Fold strips over fill­ing to form a plait. Seal ends. Brush with re­main­ing beaten egg. Bake for 20-25 min­utes. Serve with yo­ghurt. Scat­ter with co­rian­der.

Top tip

Fill­ing can be made up to two days in ad­vance.

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