Stuffed Tomato Tarts

Cut the tops off the tomatoes and set aside.

Use a teaspoon or melon baller to scoop out the seeds and pulp. Place these in a measuring jug and finely chop any large pieces. You need 1⁄2 a cup of tomato pulp. Make up with water if necessary. Invert the empty tomatoes onto paper towels to drain.

Heat the olive oil in a sauté pan and cook the onion and garlic until soft. Add the lamb, pine nuts, cinnamon and tomato paste, season and cook until the lamb has browned.

Add the rice, currants and reserved tomato mixture. Cover and simmer over a low heat until the rice is just cooked and the liquid has been absorbed. Stir occasionally. Remove from the heat and stir in the mint and lemon zest. Season.

Fill the tomatoes, mounding the mixture on top. Replace the tomato tops and brush with olive oil.

To cook: Cut 4 x 15 cm circles from the sheets of pastry. Brush with the egg wash then fold in a 2 cm border of pastry, all the way around, pressing the folds down to secure. Brush the border with egg wash and sprinkle with sesame seeds. Transfer to a lined baking sheet.

Place a stuffed tomato in the centre and bake for 20-25 minutes or until the pastry is puffed and golden. Serve with a green salad.