Moroccan pumpkin and lamb pastry plait

Golden puff pastry, Moroccan-spiced pumpkin and tender lamb mince come together to create this delicious pastry plait recipe. Serve with yoghurt and coriander for a tasty, filling lunch or dinner

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 750 gram pumpkin, peeled, diced
  • 2 tablespoon olive oil
  • 500 gram minced lamb
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 2 teaspoon Moroccan seasoning
  • 1/2 cup sultanas
  • 1/2 cup chopped coriander, plus extra to serve
  • 2 eggs
  • 2 sheets puff pastry, thawed
  • Greek-style yoghurt to serve


  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper. Toss pumpkin and half the oil on tray. Bake for 30 minutes.
  • 2
    In a saucepan, heat remaining oil on high. Brown mince for 8 minutes. Add onion, celery and seasoning. Cook for 3 minutes. Mix in cooked pumpkin, sultanas, coriander and 1 egg.
  • 3
    Join pastry to form a rectangle. Form meat mixture into a log down the centre. Score pastry diagonally at 2cm intervals. Fold strips over filling to form a plait. Seal ends. Brush with remaining beaten egg. Bake for 20-25 minutes. Serve with yoghurt. Scatter with coriander.


  • Filling can be made up to two days in advance.