Ingredients

• 800g lamb mince
• 1 brown onion, coarsely chopped
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 x 400g can diced tomatoes
• 55g (1/3 cup) currants
• 80g baby spinach leaves
• 1 x 50g pkt toasted pine nuts
• 2 tablespoons chopped fresh coriander
• 8 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 1 egg, lightly whisked
• Mixed salad leaves, to serve

Method

• Step 1 Heat a large non-stick frying pan over medium-high heat. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add onion and cook, stirring, for 5 minutes or until the onion softens. Add the cumin and coriander and cook, stirring, for 30 seconds or until aromatic. Add the tomato and currants and cook, stirring, for 8 minutes or until the liquid evaporates. Add the spinach. Cook for 1-2 minutes or until just wilted. Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover and place in the fridge for 2 hours to cool completely.
• Step 2 Add the pine nuts and coriander to the mince mixture and stir to combine.
• Step 3 Preheat oven to 220°C. Line 2 large baking trays with non-stick baking paper. Using a 14cm-diameter plate as a guide, cut 2 discs from each pastry sheet. Place half the pastry discs on the lined trays. Divide mince mixture among the pastry discs on the trays, leaving a 1cm-wide border. Brush the borders with a little egg. Top with the remaining pastry discs. Use a fork to seal the edges. Brush the top of the pastry with the remaining egg. Use a small sharp knife to score the top of the pastry into eight wedges.
• Step 4 Bake in oven, swapping trays halfway through cooking, for 20-25 minutes or until pithiviers are puffed and golden. Serve with mixed salad leaves.