Lamb, Chickpea & Eggplant Pie

Name: Lamb, Chickpea & Eggplant Pie
Yield: Makes 6
Ingredients: 2½ g (⅛ oz/½ teaspoon) white pepper; 5 g (⅛ oz/1 teaspoon) salt; finely grated zest of 2 lemons; 150 g (5½ oz) plain yoghurt; 600 g (1 lb 5 oz) minced (ground) lamb; ½ teaspoon cumin seeds; 6 garlic cloves, finely chopped; 60 g (2¼ oz) brown onions, finely chopped; 70 ml (2¼ fl oz) extra virgin olive oil; 300 g (10½ oz) eggplants (aubergines); 500 ml (17 fl oz/2 cups) water; 75 g (2¾ oz/⅓ cup) chickpeas; egg wash, for brushing; 4 g (⅛ oz/1 teaspoon) potato flour; 1 large handful coriander leaves; 1 quantity savoury shortcrust pastry; ½ quantity puff pastry

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Mince pies are always a bit sloppy and this minced lamb pie is no exception. The degree of eating difficulty may be high, but the flavour makes it well worthwhile! You can also use lamb shoulder to make a chunkier pie or omit the pastry and make a delicious casserole instead.

Ingredients

75 g (2¾ oz/⅓ cup) chickpeas
500

Main course
Pie

Method

Put the chickpeas in a bowl and cover with water. Leave them to soak overnight, then drain well.

Place the drained chickpeas in a saucepan over high heat and add the water. Bring to the boil, then reduce the heat to low and simmer until just tender. Remove from the heat and allow to cool in the water. Drain well.

Cut the eggplants in half and place on a baking t