Spiced Lamb Hand Pies with Quick Tomato Sauce

These pastry parcels or small pies are easily handheld, hence their name.

2-3 tablespoons olive oil

1 small eggplant, cut in 1cm cubes

1 small onion, finely diced

2 cloves garlic, crushed

½ teaspoon dried chilli flakes

1 teaspoon each ground cumin and

ground coriander

1 teaspoon garam masala

350g lamb mince

1 tablespoon finely grated lemon zest 2 small free-range eggs

4 ready rolled sheets frozen butter puff

pastry, thawed

2 tablespoons sesame seeds Sumac, to dust

Sprigs of thyme, to garnish

Quick Tomato Sauce (see recipe at

right), to serve

Heat the oil in a large non-stick frying pan over medium-high heat. Add the eggplant, onion, garlic and a little salt and stir-fry for 5-8 minutes or until golden. Add the spices and cook for a minute more until fragrant.

Transfer to a large bowl to cool then add the mince, lemon zest and 1 egg; season with salt and pepper and use your hands to mix well and thoroughly combine.

Preheat the oven to 200°C (180°C fan-bake). Line 2 baking trays with baking paper.

Cut each sheet of pastry into 4 squares. Place about 2 tablespoons of the filling on one side of each square. Lightly whisk the remaining egg, brush the pastry edges and fold the pastry to enclose. Crimp the edges with a fork to seal and place on the prepared trays.

Make 2 small slits on the top of each pie, brush the tops with beaten egg, sprinkle with seeds and dust with sumac.

Bake for 18-20 minutes or until golden brown and cooked through. Serve garnished with thyme and with tomato sauce on the side, to dip. Makes 16

QUICK TOMATO SAUCE 500ml tomato passata

½ firmly packed cup soft brown sugar ½ cup malt vinegar

1 teaspoon salt

½ teaspoon ground allspice ½ teaspoon smoked paprika

Place all ingredients in a heavy-based pot. Bring to the boil, stirring until sugar dissolves. Turn down the heat to medium and simmer for about 15 minutes, stirring frequently, until reduced by about a third. Pour into sterilised bottles and seal well. Store in a cool dark place for up to 6 months. Makes about 2 cups