Neven Maguire's Lamb Tagine & Chickpea Turnovers

INGREDIENTS

• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
• Plain Flour, for dusting
• 1 Simply Better Irish Free Range Corn Fed Large Egg
• 1 Tbsp. Simply Better Organic Irish Jersey Whole Milk
• 1 Carton Simply Better Slow Cooked Irish Lamb Tagine
• 1 Carton Simply Better Organic Chickpeas, drained
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Simply Better Handmade Apple & Pear Chutney and Simply Better Butternut Squash & Aged Feta, to serve (optional)

DIRECTIONS

1. Cut the puff pastry into four pieces. Lightly dust the work surface with flour and roll each piece out into a rough circle that is approximately 20cm diameter.
2. Mix the lamb tagine and chickpeas in a bowl and season to taste. Beat the egg and milk in a small bowl and brush all over the pastry rounds. Then divide the tagine mixture among them and fold over the pastry to enclose. Crimp the edges with your fingers or use a fork to seal. Brush with egg wash and place on a medium baking tray. Sprinkle lightly with sea salt. If time allows leave to rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C (350°F/Gas Mark 4). Bake the lamb tagine and chickpea turnovers for 30 minutes until puffed up and golden brown. Arrange on plates, and serve.

Neven's Top Tip: I like to serve these savoury turnovers with a dollop of Simply Better Handmade Apple & Pear Chutney and Simply Better Butternut Squash sprinkled with Aged Feta.