- 1 tablespoon of olive oil
- Half a red onion, finely chopped
- 180g lamb mince
- A pinch of dried chilli flakes
- 100g feta-style cheese
- 200g courgette, chopped into small pieces
- 80g peas
- ½ tsp fresh thyme
- A pinch of cinnamon
- ½ tsp orange zest
- A pinch of dried mint
- Fresh mint, finely chopped
- Salt and pepper
- 2 tbsp of tomato puree or sundried tomato paste
- 2 sheets of roll-out puff pastry
- 1 tbsp of poppy seeds
- A little beaten egg to brush the pastry
- Put the oil into a frying pan with the onion and cook until softened.
- Add the mince and brown then add the courgettes, peas, zest and the herbs and spices and salt and pepper.
- Cook for about five minutes then add the tomato puree. Stir in and continue to cook.
- Remove from the heat and crumble in the feta-style cheese then leave to cool while you get the pastry ready.
- Preheat the oven to 200 degrees.
- By all means make your own pastry but ready-rolled puff pastry works a treat with these and makes them much quicker to make!
- Unroll the pastry and sprinkle the poppy seeds on top. Press a piece of baking paper on top and then flip so the poppy seeds are underneath.
- Use a pastry cutter or pizza cutter (or sharp knife) to cut each sheet into six squares or oblongs.
- Spoon the filling onto one half of each pastry square. Wet the edges of one side with some water on your finger, fold together and press to seal with a fork.
- Brush generously with beaten egg and put in the preheated oven to bake for about 20 minutes or until they look flaky and golden.
Recipe courtesy of Miranda Gore Browne - a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can both published by EburyPress.