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Middle Eastern pies

Name: Middle Eastern pies
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: 4
Ingredients: 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; 2 cups plain flour, sifted; 125g unsalted butter; 1 egg; 1 egg yolk, beaten

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Ingredients (17)

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

Pastry

2 cups plain flour, sifted
125g unsalted butter
1 egg
1 egg yolk, beaten

Method

1.

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

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.
3.

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.
4.

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.
5.

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.
6.

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