Moroccan lamb puffs | The Barossa Mag

Ingredients

• 2 (375g packets) Carême Wholemeal Spelt Butter Puff Pastry, defrosted
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 1/2 teaspoon all spice
• 1/2 teaspoon dried coriander
• 1/2 teaspoon dried cumin
• 2 tablespoons tomato paste
• 1x 400g tin chopped tomatoes
• 3 tablespoons pine nuts
• Juice of 1/2 a lemon
• 2 tablespoons continental parsley, finely chopped
• 150g feta, crumbled
• 1 egg, beaten
• 1 tablespoon nigella seeds
• Lemon wedges and Greek yoghurt, to serve.