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Middle-eastern pies

Middle-eastern pies

Cooking Time

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


  • 01

    Cut the eggplant into 1/2cm dice, sprinkle with salt and set aside for 30 minutes to degorge.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    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.

  • 06

    Combine lemon rind, yoghurt and coriander, and serve with the pies.



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