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Heat a large non-stick frying pan over medium-high heat. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add onion and cook, stirring, for 5 minutes or until the onion softens. Add the cumin and coriander and cook, stirring, for 30 seconds or until aromatic. Add the tomato and currants and cook, stirring, for 8 minutes or until the liquid evaporates. Add the spinach. Cook for 1-2 minutes or until just wilted. Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover and place in the fridge for 2 hours to cool completely.
Add the pine nuts and coriander to the mince mixture and stir to combine.
Preheat oven to 220°C. Line 2 large baking trays with non-stick baking paper. Using a 14cm-diameter plate as a guide, cut 2 discs from each pastry sheet. Place half the pastry discs on the lined trays. Divide mince mixture among the pastry discs on the trays, leaving a 1cm-wide border. Brush the borders with a little egg. Top with the remaining pastry discs. Use a fork to seal the edges. Brush the top of the pastry with the remaining egg. Use a small sharp knife to score the top of the pastry into eight wedges.
Bake in oven, swapping trays halfway through cooking, for 20-25 minutes or until pithiviers are puffed and golden. Serve with mixed salad leaves.