Ingredients:
For the Lamb:
- ½ lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
- 2 cloves garlic, crushed
- 12.5 oz can chopped tomatoes
- 1 tablespoon tomato paste
- 1 cup canned chickpeas, rinsed
- Finely grated zest and juice of 1 lemon
- ¼ cup chopped mixed fresh herbs, such as parsley, oregano and mint
- 3 oz creamy feta, crumbled
- Salt and pepper, to taste
For the Pastry:
- 2 sheets puff pastry, slightly thawed
- 1 egg, lightly beaten
- 2 large onions, finely sliced
- 2 teaspoons cumin seeds
- Oil
To Serve:
- ¼ cup pitted olives
- Fresh parsley, chopped
- Lemon juice
Directions:
- 1. Preheat the oven to 400° F.
For the Pastry:
- 2. Place the pastry sheets, one on top of the other, on a lightly floured surface or cutting board. Roll out to fit a 9.45 in. x 14 in oven tray. Use a sharp knife to lightly score a 3/4-inch border all the way around the pastry and lightly prick the pastry with a fork. Brush with egg wash (set aside the remainder), and place in the refrigerator to firm up for 30 minutes.
- 3. In a frying pan, heat a dash of oil and add the onions. Cook slowly over a gentle heat, stirring frequently for 15 minutes until golden.
- 4. Remove pastry from the refrigerator and brush once more with egg wash. Spread out the onions and sprinkle the cumin seeds. Place in the oven and increase the temperature to 410° F. Bake for 10-15 minutes.
For the Lamb:
- 5. While the pastry bakes, heat a large frying pan over a medium heat. Add the ground lamb and garlic and cook for 2 minutes. Stir frequently to break the ground lamb up. Add the tomatoes, tomato paste and chickpeas and cook until most of the moisture has evaporated, about 5-8 minutes. The ground lamb should be thick but not dry. Add the lemon zest and herbs. Season with salt and pepper to taste.
- 6. Remove pastry from the oven and spoon the lamb mixture over the onions. Top with feta.
- 7. Return to the oven and cook for another 5-10 minutes until the pastry is well browned around the edges and the base is well cooked with no signs of soggy pastry.
To Serve:
- 8. Top with olives, chopped parsley, lemon juice and cut into pieces or slices.