Lamb, silverbeet and feta gozleme

Method

• 1
  Combine the flour and salt in a large bowl. Make a well in the centre. Add the water and 2 tablespoons of the oil and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside for 2 hours to rest.
• 2
  Meanwhile, heat 1 tablespoon of the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the paprika and stir to combine. Remove from heat and set aside to cool.
• 3
  Add the silverbeet, feta and ricotta to the lamb mixture and stir to combine. Season with salt and pepper.
• 4
  Preheat a barbecue flatplate on medium. Divide dough into 6 even portions. Roll out a portion on a lightly floured surface to s 20 x 45cm rectangle. Spoon one-sixth of the lamb mixture over half the dough rectangle, leaving a 3cm boarder. Fold remaining half over to enclose filling. Repeat with remaining dough and lamb mixture.
• 5
  Brush gozleme with remaining oil. Cook on barbecue for 5 minutes each side or until golden brown and crisp. Cut into rectangles and serve immediately with lemon wedges.