Heat olive oil in large frying pan over medium to high heat. Add onion and stir occasionally for 5 minutes or until soft.
Turn heat to high. Add lamb, stirring occasionally for 8 to 10 minutes until well browned. Reduce heat to medium.
Add garlic, tomatoes, cumin, cinnamon and finely chopped dates. Cook for 1 minute or until fragrant. Add ½ cup of water and cook until liquid has reduced. Add half the crumbled fetta, chickpeas, chopped parsley and mint. Stir to combine and season to taste. Remove from heat and allow to cool.
Preheat oven to 190o Line 2 trays with baking paper.
Place 1 short crust pastry sheet on a board. Using a plate as a guide, cut an 18cm round in the pastry. Discard the trimmings.
Spoon 1/4 of the mince mixture onto the center of the round, leaving a 4cm edge. Brush the edges lightly with beaten egg and fold pastry edges over lamb and fetta mix. Pleat to form a border. Transfer the pie to the lined baking trays.
Repeat with the remaining pastry and filling mixture.
Brush the pastry with egg and drizzle remaining egg onto mince mixture and garnish with remaining fetta and pine nuts.
Bake for 20 to 25 minutes or until the pastry is golden.
Serve scattered with mint leaves and a side of Greek style natural yogurt sprinkled with cumin.
Tip: Catering to a larger crowd? Increase your ingredient amounts to make enough for everyone.