Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tsp sumac
• 500 g lamb mince
• 60 g grilled marinated eggplant, chopped
• 60 g roasted red capsicum in oil, chopped
• 2 tbsp pine nuts, toasted
• 1 lemon, rind finely grated
• 2 tbsp chopped flat leaf parsley
• 1 sheet ready rolled shortcrust pastry, partially thawed
• 1 sheet butter puff pastry, partially thawed
• Hummus & Greek feta, to serve

Instructions

Heat the oil in a large frying pan over medium heat. Add the onion, garlic, cook until soft. Add the spices, cook for 1 minute. Increase the heat to high, add the lamb mince and cook, stirring to break the mince up for 5 minutes until the mince is cooked through. Remove from the heat.

Stir in the eggplant, capsicum, pine nuts, lemon rind and parsley. Season well. Set aside for 30 minutes to cool to room temperature. Alternatively place in the fridge until cold.

Place a large flat tray in the oven. Preheat the tray and oven to 220˚C fan forced.

Cut a 22 cm round from the sheet of shortcrust pastry, place onto a piece of baking paper. Spoon the lamb mixture over the pastry, leaving a 1-2 cm free border all around the edge. Brush the edge light with water.

Cut a 23 cm round from the butter puff and cut a cross in the top for the steam to escape place over the lamb. Pinch the pastry edges together to seal. Brush the top lightly with water and season with salt and pepper. Lift the pie, still on the baking paper onto the hot tray. Bake 25-30 minutes.

Stand for 10 minutes, then cut into wedges and serve topped with dollop hummus and sprinkle of crumbled Greek feta. Serve with lemon wedges.