Ingredients
Makes 18
• 2 cloves garlic
• 1 medium aubergine, finely diced
• 1/2 tin chopped tomatoes, drained
• 2 tablespoons vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon smoked paprika
• 1 rounded teaspoon caraway seeds
• 400g lean minced lamb
• 1 handful spinach leaves, chopped
• Pinch of salt
• 1 pack puff pastry
Method
• Preheat the oven to 220°C.
• Peel and chop the garlic and gently fry with the spices in a splash of oil for 30 seconds.
• Add the diced aubergine and stir until softened before adding the drained tomatoes and reducing for a couple of minutes.
• Turn up the heat and add the minced lamb, stirring for 10 minutes until browned and beginning to look a little dry.
• Scatter the chopped spinach and a tiny pinch of salt over the meat, stir and remove from the heat.
• While the lamb is browning, roll out the pastry until it is 3mm thick and, with a fluted cutter, cut 18 7.5cm rounds and 18 6cm rounds.
• Grease a couple of pudding trays and line them with the larger pastry rounds.
• Fill each pie with a spoonful of mince mixture then, with a pastry brush, moisten the edges of the pastry with water before topping with the lids and sealing gently.
• Lightly brush each pie with oil and bake in the oven for 15-20 minutes until golden brown.
• Serve warm.
