Lamb and pumpkin Moroccan pasties
- Trim meat and cut into cubes. Place in a bowl and roll in Moroccan seasoning and cumin. Peel pumpkin and cut into small cubes. Drain tomatoes and chop roughly. Chop dates roughly. Peel onion and chop finely.
- Mix pumpkin, tomatoes, dates and onion into meat mixture.
- Cut pastry sheets into five, 18cm x 20cm pieces. Place half a cup of meat mixture in the middle of each pastry piece. Reroll pastry scraps to cut a sixth pie. Fold in pastry corners like an envelope.
- Brush top of pies with lightly beaten egg. Bake at 220 degrees C for 10 minutes. Reduce temperature to 180 degrees C and bake for a further 30 minutes. Stand for 10 minutes before serving.