method

• 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.