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spicy lamb & chickpea pastries







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method ingredients

For the pastries 

  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • ½ tsp chilli flakes
  • 2 garlic cloves (crushed)
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 300g lean lamb mince
  • ½ can drained & wished chickpeas
  • 2 tsp of fresh chopped coriander
  • 3 tbsp tomato puree/paste
  • 2 tbsp Organic Greek Style Natural Yogurt
  • 320g shortcrust pastry
  • 1 egg beaten
  • Salt and pepper to taste

For the Mango Yogurt

  • Heat the oil in a pan over a medium heat. Add the onion and cook gently for 2 minutes before adding in the garlic, cumin, chilli flakes and cinnamon; cook for a further 2 minutes.
  • Add in the lamb mince to the pan and cook until browned, then add in the chickpeas and cook for 2 minutes.
  • Remove from the heat, stir in the tomato puree, yogurt and coriander and set aside to cool.
  • Pre-heat the oven to 180oc and line a large baking tray with parchment paper.  Roll out the shortcrust pastry to about 5mm thick and cut 15 rounds of about 10 inches each.
  • Brush the edges of the pastry rounds with the beaten egg before adding a spoon of the meat and chickpea mixture to the centre of each of the pastry rounds. Bring the edges together in a crescent shape and crimp the edges with a fork.
  • Place the prepared pastries on the prepared baking tray and brush with the beaten egg mix. Cook for 20- 25 minutes until they are golden brown.
  • For the Mango Yogurt, simply all the ingredients in a bowl and serve with the pastries.
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