From ‘FEASTS’ by Sabrina Ghayour.

INGREDIENTS

500g   minced lamb

3          eggs

30g      flat leaf parsley, finely chopped

2 tbsp  pul biber chilli flakes

4 big    garlic cloves, crushed

3 tbsp  tomato puree

1            onion, finely chopped

1 sheet ready rolled puff pastry

1 tbsp   nigella seeds

DIRECTIONS

1. Preheat the oven to 200◦c (fan 180)/gas mark 6. Line a baking tray with baking paper.

2. Combine the meat with 2 of the eggs, parsley, pul biber, garlic, tomato and onion in a large bowl. Season generously with S&P. Mix the ingredients with your hands until mixture becomes smooth paste.

3. Unroll the pastry. Lay the meat in a long sausage shape across the centre of the pastry. Fold the pastry over the sausage & pinch the pastry around the meat to seal. Transfer to tray.

4. Beat the remaining egg & use to brush pastry all over. Sprinkle over the seeds. Bake for about 25 mins, until pastry deeply golden and crispy.

I used beef mince meat, about 250g and so halfed the other ingredients too.

I use eggs wash to seal the pastry under and on top as well as pinching together first.

For a veggie alternative, I used Quorn mince (120—150g), onion powder instead of onion (my son doesn’t like), s&p, tomato paste and puree’d it slightly.

Was nice, and easier to do with practice and some alterations. Liked the tomato in the pulsed Quorn mince. Will use that stuffing in the future. I would also recommend reducing temp to say 170 cent, and cooking a little longer. It went golden quickly when not ready yet and I had to cover.