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Mediterranean lamb tarts
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Ingredients:
  • 250g cherry tomatoes
  • Olive oil spray
  • Sea salt & freshly ground pepper
  • 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, partially thawed
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g lamb mince
  • 0.63 gm ground nutmeg
  • 62.50 ml shredded fresh mint leaves, plus extra to serve
  • 62.50 ml fresh chopped parsley leaves
  • 35g feta, crumbled
  • 260g yoghurt
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with non-stick baking paper, then arrange the tomatoes on the tray, spray with oil, season, and bake for 25 minutes.
  • Cut each sheet of pastry into squares measuring 10cm x 10cm. Then, carefully trim a 1 1/2 cm border around the edge of 6 pastry squares, discarding the center. Place the trimmed pastry squares on a lined baking tray. Lay the pastry borders on top of the squares and use a fork to pierce the bases. Bake in the oven for 15-20 minutes until golden brown.
  • Begin by heating the oil in a frying pan. Sauté the onion and garlic for 4-5 minutes. Add the mince and nutmeg, cooking until fully done. Take it off the heat, then mix in the mint and parsley. Fill the cases with the mince and top them with tomatoes, feta, yoghurt, and extra mint. Enjoy right away.

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