Greek Lamb Pie with Feta & Hummus from SBS Show "The Cook Up with Adam Liaw".

Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and crushed garlic, and cook until soft.

Add the ground cumin, ground coriander, and sumac, and cook for 1 minute.

Increase the heat to high, add the lamb mince and cook, stirring to break the mince up, for 5 minutes until the mince is cooked through. Remove from the heat.

Stir in the chopped grilled marinated eggplant, chopped roasted red capsicum in oil, toasted pine nuts, finely grated lemon rind, and chopped flat-leaf parsley. Season well with salt and pepper.

Set aside for 30 minutes to cool to room temperature. Alternatively, place in the fridge until cold.

Place a large flat tray in the oven. Preheat the tray and oven to 220°C fan-forced.

Cut a 22 cm round from the sheet of ready-rolled shortcrust pastry and place onto a piece of baking paper. Spoon the lamb mixture over the pastry, leaving a 1-2 cm border all around the edge. Brush the edge lightly with water.

Cut a 23 cm round from the butter puff pastry and cut a cross in the top for the steam to escape. Place over the lamb mixture.

Pinch the pastry edges together to seal. Brush the top lightly with water and season with salt and pepper.

Lift the pie, still on the baking paper, onto the hot tray. Bake for 25-30 minutes.

Stand for 10 minutes, then cut into wedges and serve topped with a dollop of hummus and a sprinkle of crumbled Greek feta. Serve with lemon wedges.