Moroccan Pumpkin & Lamb Plait
SERVES 4 PREPARATION 20 MINUTES COOKING 1 HOUR
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.
Filling can be made up to two days in advance.