Moroccan lamb pot pies

Step 1

Preheat oven to 220C (200C fan-forced).

Step 2

Heat oil in a large frying pan on medium. Cook onion for 5 mins, until softened. Add lamb and cook, stirring to break up any lumps, for 5 mins, until browned. Add seasoning mix and garlic and cook for 1 min, until fragrant. Add tomatoes, 1 cup of water and eggplant. Simmer for 5 mins, until thickened slightly. Remove from heat. Stir through spinach and sultanas.

Step 3

Spoon lamb mixture into four ovenproof ramekins. Cut pastry into 4 equal squares. Place on top of mince, scrunching edges of pastry around ramekin. Brush with a little egg. Bake for 10-15 mins, until puffed and golden.