Spinach and lamb pides

Makes 6

Ingredients
* 3 1/3 cup plain flour
* 2 tsp (7g/1 sachet) dried yeast
* 1 tsp caster sugar
* 1 tsp salt
* 1 1/4 cups (310ml) warm water
* 1/4 cup (60ml) olive oil
* 1 egg yolk
* 2 tsp sesame seeds
* 2 tsp nigella seeds
* Lemon wedges, to serve
Spinach and lamb filling
* 2 tsp olive oil
* 1 brown onion, finely chopped
* 1 garlic clove, crushed
* 2 tsp cumin seeds
* 2 tsp ground coriander
* 500g lamb mince
* 1 bunch English spinach, stems trimmed, washed, finely shredded
* 100g toasted pine nuts
* 1 egg, lightly whisked


Method
1. Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, pour in water and oil and stir to combine. Turn on to a lightly-floured surface and knead until smooth and elastic. Return to bowl and cover. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
2. To make the spinach and lamb filling, heat the oil in a frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add cumin and coriander and cook for 1 minute or until aromatic. Add lamb and cook for 5 minutes or until browned. Remove from heat.
3. Add spinach and pine nuts and gently stir to combine. Set aside for 10 minutes to cool. Add egg and stir to combine.
4. Preheat oven to 230°C. Divide dough into 6 portions. Gently shape into 12cmdiameter discs. Place on an oven tray lined with baking paper. Set aside in a warm, draught-free place for 15 minutes.
5. Spoon the lamb mixture evenly among the centre of each disc. Fold over the edges to almost enclose fi lling, twisting each end. Brush with egg yolk and sprinkle with sesame and nigella seeds. Set aside for 10 minutes to rise.
6. Bake in oven for 20 minutes or until golden brown and cooked through. Serve warm or at room temperature with lemon wedges, if desired.

Source
Notebook
Recipe by Sarah Hobbs