Moroccan-spiced pumpkin and lamb filo pie
850 g, cut into 3cm pieces
2 clove(s), thinly sliced
1 medium, finely chopped
Lean lamb mince
1 tsp, ras el hanout (North African spice mix)
Canned diced tomatoes
2 tbs, finely chopped, plus extra sprigs to garnish
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread pumpkin over prepared trays. Drizzle with half the oil and season with salt and pepper. Bake for 30 minutes. Sprinkle with garlic and bake for 10 minutes or until pumpkin is tender.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Increase heat to high. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Stir in ras el hanout and cook for 1 minute or until fragrant.
- Add tomatoes and bring to the boil. Remove from heat.
- Increase oven to 220°C or 200°C fan-forced. Add pumpkin, chopped coriander and juice to mince mixture and season with salt and pepper. Spoon mixture into a 1.25 litre (5-cup) capacity (16cm x 26cm) baking dish.
- Lay 1 filo sheet on a flat surface and lightly spray with oil. Cut into thirds crossways. Starting at 1 long end, roll each piece into a log shape, then roll each log into a coil. Arrange over pumpkin mixture and lightly spray with oil. Repeat with remaining filo sheets. Bake for 10 minutes. Sprinkle with pine nuts and bake for 5 minutes or until pastry is golden and crisp. Serve scattered with extra coriander.