- Step 1
Preheat oven to 200C. Heat oil in a large frying pan over medium heat. Add onion and eggplant and cook, stirring, for 5 mins or until softened. Add garlic, coriander and chilli flakes and cook, stirring, for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Stir in fetta and mint. Season. Set aside for 30 mins to cool.
- Step 2
Use a 10.5cm round cutter to cut 24 discs from the pastry sheets. Top half the pastry discs with mince mixture, leaving a 1cm border. Brush the border with half the egg. Place the remaining pastry discs over the mince mixture, pressing down gently to secure. Use a fork to crimp the edges. Place the parcels on 2 baking trays lined with baking paper. Brush with remaining egg. Use a small, sharp knife to make 2 small cuts in the top of each parcel. Bake, swapping trays halfway through cooking, for 20-25 mins until puffed and golden.
- Step 3
Meanwhile, combine yoghurt and lemon juice in a small bowl. Season.
- Step 4
Serve parcels with lemon yoghurt and salad leaves.