Spiced lamb and sweet potato pie

Spiced lamb and sweet potato pie

Ingredients

• 1 1/2 cups plain flour
•  125g butter, chilled, chopped
•  2 tablespoons chilled water
•  1 small zucchini, grated
•  150g sweet potato, peeled, grated
•  1/2 cup fresh coriander leaves, chopped
•  1 small brown onion, finely chopped
•  1 teaspoon paprika
•  1 teaspoon allspice
•  300g lean lamb mince
•  1 egg, lightly beaten
•  2 teaspoons dukkah (see note)
•  Plain yoghurt, fresh coriander leaves and lemon wedges, to serve

Method

• Step 1

Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add chilled water. Process until mixture just comes together, adding extra water if needed. Turn dough onto a floured surface. Knead until smooth.

• Step 2

Place dough between 2 sheets of baking paper. Roll out dough to form a 30cm x 40cm rectangle. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.

• Step 3

Meanwhile, squeeze excess moisture from zucchini. Combine zucchini, sweet potato, coriander, onion, paprika, allspice and mince in a bowl. Season with salt and pepper. Spoon mixture, in a thin layer, over pastry, leaving a 6cm border. Fold pastry edge over filling. Brush pastry with egg. Sprinkle with dukkah. Bake for 30 minutes or until pastry is golden. Slice and serve with coriander, yoghurt and lemon wedges.