- 4 frozen shortcrust or puff pastry sheets, thawed
- 1 tbs olive oil
- 1 onion, finely chopped
- 350g lean lamb mince
- 1 tsp each ground cinnamon and cumin
- 1/4 cup chopped mint leaves
- 2 tomatoes, chopped
- Beaten egg, to brush
Preheat oven to 190°C. Cut four 12cm circles from pastry. Transfer to a lined baking tray. Chill while you make filling.
Heat oil in a large pan over medium heat, then cook the onion, stirring, for 1-2 minutes until starting to soften. Add mince and spices and cook, breaking up with a wooden spoon, for 5-6 minutes until meat is browned. Season, add mint and tomato, then remove from heat and cool.
Divide lamb among pastry, spooning it over half of each circle and leaving a 1cm border. Brush edges with egg, then fold over to form parcels. Press edges to seal, decorate with pastry offcuts if desired, then brush all over with egg. Bake for 15 minutes or until golden. Cool.