Lamb & Eggplant Pies Recipe

Making the Lamb & Eggplant Pies

1. Preheat oven to 180°C.
2. Oil the four ovenproof dishes.
3. Heat the oil in a large deep frying pan and cook the red onion and garlic, stirring until soft.
4. Add the lamb mince to the pan and stir until browned.
5. Add the eggplant and ground cumin and cook covered for 10 minutes or until the eggplant is soft.
6. Stir in the tomato, lemon juice and pine nuts and remove from heat.
7. Spoon the mixture evenly into the dishes and top with feta cheese.
8. Place one sheet of filo pastry on a flat clean surface and lightly spray with cooking oil spray.
9. Cut the pastry in half and repeat steps 8 and 9 with the second sheet.
10. Place each piece of pastry over lamb mixture, lightly scrunching and tucking pastry around mixture.
11. Bake pies for 15 minutes or until pastry is golden.