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Preparation Time : 55
Cook Time : 50
Total Time : 105
1 medium eggplant
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g minced lamb
2 teaspoons each ground cumin, ginger, paprika
1 cinnamon stick
1 tablespoon tomato paste
410g can chopped tomatoes
100ml red wine
2 tablespoons finely chopped preserved lemon rind*
125ml (1/2 cup) thick Greek yoghurt
1 tablespoon chopped coriander
Cut the eggplant into 1/2cm dice, sprinkle with salt and set aside for 30 minutes to degorge.
To make the pastry, place flour and butter in a food processor and process until mixture resembles fine crumbs. Add egg and 1-2 tablespoons of water, and process until mixture forms a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
Meanwhile, heat oil in a pan over medium heat. Add onion and fry for 1-2 minutes until just softened. Add garlic and lamb. Cook for 5 minutes until lamb has browned. Add spices and cook for 1 minute. Add tomato paste, tomatoes and wine, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Rinse eggplant and squeeze dry in a tea towel. Heat remaining oil in a separate frying pan over medium-high heat. Add eggplant and fry for 1-2 minutes until golden brown. Drain on paper towel, then add to lamb and cook over medium-low heat for 10 minutes until thick and pulpy. Cool slightly.
Preheat oven to 180°C. Grease pans. Roll out pastry and divide into 4. Use to line pans, leaving 2cm overhanging. Spoon a quarter of the lamb mixture into each case and fold up pastry, pleating as you go. Brush with egg yolk, place on a baking tray and bake for 25 minutes until golden.
Combine lemon rind, yoghurt and coriander, and serve with the pies.
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