Spinach and lamb pides

Spinach and lamb pides

• 31/3 cup plain flour
• 2 tsp (7g/1 sachet) dried yeast
• 1 tsp caster sugar1 tsp salt
• 11/4 cups (310ml) warm water
• 1/4 cup (60ml) olive oil
• 1 egg yolk
• 2 tsp sesame seeds
• 2 tsp nigella seeds
  Lemon wedges, to serve

Spinach and lamb filling

• 2 tsp olive oil
• 1 brown onion, finely chopped1 garlic clove, crushed
• 2 tsp cumin seeds
• 2 tsp ground coriander500g lamb mince
• 1 bunch English spinach, stems trimmed, washed, finely shredded100g toasted pine nuts1 egg, lightly whisked

1. Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, pour in water and oil and stir to combine. Turn on to a lightly-floured surface and knead until smooth and elastic. Return to bowl and cover. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

2. To make the spinach and lamb filling, heat the oil in a frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add cumin and coriander and cook for 1 minute or until aromatic. Add lamb and cook for 5 minutes or until browned. Remove from heat.