Mediterranean Spiced Lamb Puff Pastry Tart

• 500 g Lamb Mince
• 1 Puff Pastry, sheet, shop bought
• 1 Red Onion, finely chopped
• 1 Aubergine, medium, chopped into cubes
• 1 Garlic Clove, minced
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Chilli Flakes
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 0.5 tsp Allspice
• 2 Spring Onion, sliced
• 100 g Feta Cheese, crumbled
• 50 g Pomegranate Seeds
• 30 g Toasted Pine Nuts
• 2 tbsp Fresh Mint, chopped
• Salt To taste
• Black Pepper To taste

Instructions

1. 1

   Heat the oil in a large pan over medium heat. Add the red onion and aubergine. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

2. 2

   Increase the heat slightly and add the lamb mince. Break it up and cook until browned.

3. 3

   Drain off any excess liquid or fat from the pan to ensure the pastry doesn't get soggy. Add the tomato paste, chilli flakes, coriander, cumin, oregano, and allspice. Season with salt and pepper. Cook for 2–3 minutes so the spices toast and the flavours meld. Remove from heat and let it cool slightly.

4. 4

   Preheat the oven to 200°C.

5. 5

   Unroll the puff pastry onto a baking tray lined with baking paper. Use a knife to lightly score a 1cm border around the edge (don't cut all the way through). Prick the center area with a fork to prevent it from rising too much.

6. 6

   Spread the spiced lamb mixture evenly inside the scored border. Bake for 15–20 minutes, or until the pastry edges are puffed up and deep golden brown.

7. 7

   Remove from the oven and immediately top with crumbled feta, pomegranate seeds, pine nuts, spring onions and fresh mint.