Moroccan Lamb Puffs with Spelt Butter Puff Pastry
With flaky, pastry-encased spiced lamb complemented by the tang of lemon, yoghurt and parsley, this divine North African-inspired canapé is sure to create a new spin on your Christmas entrée course.
- 2 (375g packets) Carême Wholemeal Spelt Butter Puff Pastry, defrosted
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 400g lamb mince
- 1/2 teaspoon all spice
- 1/2 teaspoon dried coriander
- 1/2 teaspoon dried cumin
- 2 tablespoons tomato paste
- 1x 400g tin chopped tomatoes
- 3 tablespoons pine nuts
- Juice of ½ a lemon
- 2 tablespoons continental parsley, finely chopped
- 150g feta, crumbled
- 1 egg, beaten
- 1 tablespoon nigella seeds
- Lemon wedges and Greek yoghurt, to serve.
- In a large frypan, heat oil over medium heat, then sauté onion until transparent. Add lamb mince, breaking it apart with wooden spoon and cook for 5 minutes until browned. Add spices and cook for 1 minute, stirring. Add tomato paste, chopped tomatoes and pine nuts and cook for 10 minutes, or until most of the liquid has been absorbed. Remove from heat, then stir in lemon and parsley. Set aside to cool completely.
- Preheat oven to 200°C. Lay the pastry sheets out lengthways on a lightly floured bench and cut 12 8x8cm squares from each sheet (for a total of 24).
- Place 1 heaped tablespoon of lamb mixture in the centre of the pastry and top with a little crumbled feta. Brush the edges of the pastry squares with beaten egg, then gather all the corners of the pastry together over the mixture, pinching to seal it over the meat. Brush with beaten egg, sprinkle with nigella seeds and bake for 35 minutes until the pastry is crisp and golden brown.
Serve with Greek yoghurt and lemon wedges.