Name: Moroccan pumpkin and lamb pastry plait
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

20M

Cook

Total

1H 20M

This recipe first appeared in Woman’s Day.

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Ingredients

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

Method

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.

Note

Women's Weekly Food

Ingredients

Method

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