375g ready-rolled puff pastry rectangle, defrosted
1 tbsp olive oil
1 onion, finely chopped
370g lamb mince
1 tbsp pomegranate molasses
1 tsp cumin
1 tsp ground cinnamon
50g pine nuts, toasted
150ml boiling water
20g fresh flat leaf parsley, finely chopped
20g fresh coriander, finely chopped
100g feta cheese
Salt & Black pepper
Preheat the oven to 200ºC.
Place the defrosted pastry on a baking sheet that has been lined with greaseproof paper. Using a sharp knife score a 3 cm border around the edges of the pastry rectangle.
Prick the inside of the rectangle several times to prevent it from rising. Bake for 10-15 minutes until lighlty golden. Remove from the oven.
Meanwhile cook the lamb. Place the oil and onion in a frying pan over a medium heat, cook for 5 minutes until soft. Add the lamb mince and increase the heat. Cook for a further five minutes before adding the spices, water, pomegranate molasses and pine nuts. Leave to simmer for ten minutes. The sauce will reduce and thicken leaving a syrupy sticky lamb mixture. Remove from the heat and stir through the herbs. Spoon into the pastry case and return to the oven for a further ten minutes. Once cooked crumble the feta over and sprinkle with a extra herbs and pine nuts.