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.