Moroccan pasties with roasted beets and carrots

Step 1

Heat 2 tablespoons oil in a large deep frypan over medium heat. Cook onion for 2-3 minutes, until soft. Add lamb and cook for 4-5 minutes, until browned. Add crushed garlic and spices, and cook, stirring, for 1 minute or until fragrant.

Step 2

Add the flour and stir for 1 minute, then add the stock and season well with salt and pepper. Cover, reduce the heat to low and cook for 20 minutes or until mixture thickens. Add peas and simmer, uncovered, for a further 5 minutes or until the peas are tender. Stir in the coriander and allow to cool completely.

Step 3

Meanwhile, preheat the oven to 200°C. Blanch the beetroot and carrots separately in boiling salted water, 5-10 minutes for beets and 2-3 minutes for carrots, until only just cooked, then drain. Place on a baking tray with the whole garlic cloves, drizzle with the remaining olive oil and set aside.

Step 4

Cut six 15cm rounds from pastry sheets. Use a rolling pin to flatten rounds into oval shapes. Divide lamb mix among pastries, brush edges with egg and then press together to seal, forming a classic pasty shape. Place, sealed-edge facing up, on a greased baking tray and brush with beaten egg. Bake pasties on top shelf of oven and vegetables on bottom shelf for 25 minutes or until pasties are golden and vegetables are tender. Serve pasties and vegetables with yoghurt, garnished with mint.