lamb, cumin and chilli parcels
- 2 tablespoons extra virgin olive oil
- 1 small eggplant (200g), diced
- 1 small brown onion, chopped
- 3 cloves garlic, crushed
- sea salt and cracked black pepper
- 2 teaspoons ground cumin
- 500g lamb mince
- 2 teaspoons dried chilli flakes
- 2 eggs
- ⅓ cup (55g) dried currants
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 3 sheets frozen shortcrust pastry, thawed
- Greek-style (thick) yoghurt, to serve
- Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over high heat. Add the eggplant, onion, garlic, salt and pepper and cook for 6–7 minutes or until lightly golden. Add the cumin and cook for a further 1 minute or until fragrant.
- Transfer to a large bowl and add the mince, half the chilli, 1 egg, the currants, rind and juice and stir to combine. Cut the pastry into 4 squares. Place ¼ cup of mince on one side of each square and flatten slightly.
- Lightly whisk the remaining egg, brush the edges and fold to enclose. Press the edges to seal and place on large baking trays lined with non-stick baking paper. Brush with egg, sprinkle with chilli and bake for 25–30 minutes or until golden and cooked through. Serve with yoghurt. Makes 12.
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