Free Form Middle Eastern Pie

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Method

Cook onion, garlic and spices in a non-stick frypan until onion are soft. Add mince and cook until browned and cooked through. Stir through pine nuts and allow to cool.
Cut each pastry sheet into four squares. Divide mince mixture evenly onto centre of each pastry square. Brush pastry border with egg and pinch pastry corners together to partially enclose filling. Brush pastry with remaining egg.
Bake at 220�C for 15-20 minutes or until golden brown. Combine Vaalia Low Fat Natural Yoghurt with spinach leaves and mint and dollop over the pies. Serve immediately.

Ingredients

1 onion, diced

1 clove garlic, crushed 500g beef or lamb mince

1/4 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 cup pine nuts, toasted

2 sheets shortcrust pastry

1 egg, lightly beaten, for brushing

2 cups Vaalia Low

Fat Natural Yoghurt

60g spinach leaves, coarsely shredded 2 tablespoons chopped mint

Serves 4 Makes 8

Handy Hints
Place pastry squares into buttered muffin pans and spoon lamb filling into pastry cases. Proceed as above, for an open pie alternative.

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Free Form Middle Eastern Pie

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