Spiced lamb and eggplant pies
These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking).
Makes: 14
Ingredients:
- 2 tablespoons olive oil
- 850g lean lamb mince
- 2 teaspoons cumin seeds
- 1 red onion, finely chopped
- 2 small eggplant, cut into 3cm pieces
- 4 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon cinnamon
- 2 tablespoons plain flour
- 400g tin crushed tomatoes
- ¼ cup currants
- ½ teaspoon chilli flakes
- ½ cup pine nuts
- 7 sheets (1kg) ready rolled puff pastry
- 1 egg, whisked
- 2 tablespoons sesame seeds
Method:
1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes.
2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool.
3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base.
4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney.
Written by Sarah Tuck. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.