Lamb rice pie

Preheat oven to 180C. Cook rice as per regular methods or use left over cooked rice.

In a large fry pan sauté the onion and lamb mince in a small drizzle of oil for 5 minutes over a medium high heat. Add diced zucchini, sugar and Moroccan paste, stir to combine. Season well with Man Grind.

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Add canned tomatoes, cooked rice and ½ cup of water. Simmer for 5 minutes.

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While the filling is simmering, line a baking dish or lasagna dish with filo pastry. Grease the dish with a little melted butter before hand. Taking the filo two sheets at a time line the dish, brushing a little butter between each layer. We did three layers, which is 6 sheets of filo. Rotate each layer slightly as you place them so there is an over hang around the whole dish.

Add the filling.

Cut 2 sheets of filo in half and place on top of the filling, tucking down the sides if needed. Fold in all the over hanging edges into the center of the pie to create a lid, brush with melted butter and sprinkle with Mother Dukkah.

Bake for 15-20 minutes until golden.

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