Spiced Lamb Pie with Currants and Pinek

सामग्री

2 tablespoons olive oil

1 brown onion, coarsely grated

1 medium carrot, coarsely grated

500 grams lanmb mince

3 tablespoons tomato paste

2 cloves garlic, crushed

1 teaspoon each smoked paprika and dried oregano 1/2 teaspoon ground cinnamon 400-gram can brown lentils, drained and rinsed

2 tablespoons each soy sauce and Worcestershire sauce

1 tablespoon plain flour

sea salt and ground pepper 1 cup tomato passata

V3 Cup each Currants and pine nuts

TO ASSEMBLE

500-gram sheet pre-rolled puff pastry (l used Paneton) 1 egg, beaten

12 cups grated mozzarella cheese

1 teaspoon poppy seeds

निर्देश

baking paper.

EQUIPMENT: Line a flat baking tray with

Heat the olive oil in a large frying pan and cook the onion and carrot over a high heat

for 5 minutes. Add the mince and cook for s

minutes, breaking up any lumps with a spoon.

Stir in the tomato paste and cook for 2 minutes then stir in the garliC, spices, lentils. soy sauce and the Worcestershire sauce and cook for 3 minutes over a high heat. Sprinkle over the flour and season well with salt and pepper. Stir in the passata and cook until thick, glossy and well reduced. Add the Currants and pine nuts then tip onto a large plate or tray and spread out evenly. Cool for 10 minutes then place in the fridge until cooled completely.

Preheat the oven to 190°C fan bake.

TO ASSEMBLE: Cut the pastry in half and place one half on the prepared tray. Brush the edges with beaten egg. Sprinkle half the cheese over the pastry then spoon on the filling, mounding it into a rectangle and leaving a 2cm border all the way around.

Sprinkle the remaining cheese over the lamb, then place the second piece of pastry over Lne top and crimp the edges together with a fork to seal well. ut a few small slits in the top of the pie then brush with the beaten egg and sprinkle with poppy seeds. Bake for 30-40 minutes or until a good golden colour and the pastry is well cooked. Rest for 10 minutes before serving.

SERVING SUGGESTioN: Serve with wilted spinach folded through a bowl of creamy mashed potatoes.