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Lamb and tahini tortellini with pine nuts, chilli & rosemary
Lamb and tahini tortellini with pine nuts, chilli & rosemary
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Master the art of making perfect tortellini for a crowd-pleasing dish.
Ingredients:
  • 55g (1/3 cup) pine nuts
  • 40.00 ml coarsely chopped fresh rosemary
  • 2 large fresh red chillies, halved, finely chopped
  • 400g lamb mince
  • 48.00 gm tahini (sesame paste)
  • 4 green shallots, ends trimmed, finely chopped
  • Sea salt flakes
  • 36 fresh flour wonton wrappers
  • 80g butter
Instructions:
  • 1. Preheat a small non-stick frying pan over medium heat. Toast the pine nuts by stirring for 2 minutes or until golden brown. Move them to a small bowl. Combine with rosemary and chili, ensuring an even distribution. Keep aside for later use.
  • In a large glass or ceramic bowl, mix together the lamb mince, tahini, green shallot, and garlic. Season with sea salt flakes, cover with plastic wrap, and chill in the fridge for 30 minutes to enhance the flavors.
  • Lay out 12 wonton wrappers on a clean work surface. Spoon 2 teaspoons of lamb mixture onto the center of each wrapper. Lightly brush the edges with cold water. Fold wrappers in half diagonally to create a triangle shape. Bring the top and bottom corners together, slightly overlapping one corner over the other, press the ends to seal. Transfer to a plate. Repeat the process with the remaining lamb mixture and wrappers in two more batches.
  • Boil a large pot of salted water. Cook one-third of the tortellini for 3 minutes until they float to the surface and are cooked. Remove with a slotted spoon and repeat with remaining tortellini in two more batches, ensuring the water is boiling each time.
  • In a large frying pan over medium-high heat, melt the butter and oil until foaming. Add one-third of the cooked tortellini and cook for 2 minutes, tossing gently until golden. Transfer the tortellini to serving bowls. Repeat with the remaining tortellini in two more batches, reheating the butter mixture as needed.
  • Top the tortellini generously with the flavorful pine nut mixture and a sprinkle of delicate sea salt flakes. Serve promptly to enjoy at its best.

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