Woman's Day Magazine NZ




1 tbsp olive oil
1 onion, grated
1 zucchini, grated
1 carrot, grated
½ tbsp Moroccan seasoning
500g lamb mince
1 cup chopped coriander, plus extra to serve
½ cup breadcrumbs, plus ½ cup extra
¾ cup sun-dried tomatoes,
chopped roughly
¼ cup pine nuts, toasted
1 egg, beaten lightly
Greek yoghurt, lemon wedges, to serve


3 cups plain flour, sifted
250g butter, chilled, chopped
½ cup iced water

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 PASTRY In a food processor, pulse flour and butter until mixture resembles breadcrumbs. Add water gradually, pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly. Roll out dough between 2 sheets baking paper to a 30cm x 40cm rectangle. Chill 30 mins.

3 In a large frying pan, heat oil on medium. Saute onion 2-3 mins. Add zucchini, carrot and seasoning, cook 3-4 mins until fragrant. Set aside to cool.

4 In a large bowl, combine vegetables with lamb, coriander, breadcrumbs, tomatoes and pine nuts. Season.

Transfer pastry to tray. Sprinkle with extra breadcrumbs and spoon lamb

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