swooning sultan’s pies

ingredients:
• 1 large aubergine, cut into 1cm dice • 60g butter • 1 small onion, finely chopped • 1 garlic clove, finely chopped • 1 small piece ginger, peeled and finely grated • 100g minced chicken • 1 ripe tomato, diced • 100ml olive oil • 1 tbsp dried mint • 1 tbsp chopped fresh dill • 1 tsp freshly ground black pepper • 1 tsp Turkish dried chilli flakes • 100g goat’s cheese, crumbled • 50ml sour cream • 1 egg yolk, lightly beaten with 4 tbsp water

pastry
• 400g self-raising flour • 80g cold butter, diced 1/2tsp salt

methods:
1 To make the pastry, pulse ingredients in a food processor until coarse crumbs form. Add just enough warm water to form a dough. Wrap in clingfilm and rest for 30 minutes.

2 Put the aubergine into a colander and sprinkle lightly with salt. Leave for 20 minutes, then rinse and pat dry. Heat the butter in a heavy-based frying pan and sauté the onion, garlic and ginger until soft and translucent. Add the chicken and sauté for a few minutes without colouring. Use a spoon to break it up evenly. Stir in the tomato and remove the pan from the heat. Tip into a large mixing bowl and set aside.

3 Heat the olive oil in a separate frying pan. Sauté the aubergine with the spices for 8–10 minutes, or until soft. Combine with the chicken, then leave to cool. When cold, stir in 60g of the goat’s cheese, then add salt to taste.

4 Preheat the oven to 200C/gas 6 and lightly oil a baking sheet. Divide the dough evenly into 16. Flour a surface and rolling pin and roll pastry into 10cm rounds, 1cm thick. Place a tablespoon of filling in the centre of each. Moisten the edges and pinch the sides in and up to form a five-sided crown. The pies should be open at the top. Top each with a piece of goat’s cheese and ½ teaspoon of sour cream. Lift the pies onto the baking sheet and brush with a little egg-wash. Bake for 8–10 minutes, or until golden brown.