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Eggplant and lamb pies

Butter pastry pies with eggplant and lamb filling

Eggplant and lamb pies


400g lamb mince
1 large eggplant
2 tablesp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
2 tablesp each ground cumin, ginger, paprika
1/2 teasp cinnamon powder
1 tablesp tomato paste

2 cups plain flour, sifted
150g unsalted butter
1 egg


  1. Heat olive oil in frying pan add eggplant cook for 1-2 minutes until golden brown.
  2. Drain on paper towel, then add to lamb mince and cook over a medium heat for 10-15 min until thick and pulpy. Cool slightly.
  3. Preheat oven to 180c. Grease pans. Roll out pastry and divide into 4. Use to line pans, leaving 2cm overhanging.
  4. Spoon a quarter of the lamb mixture into each case and fold up pastry, pleating as you go.
  5. Place on a baking tray and bake for 25 minutes until golden.

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