Serves: 12
Cook Using:
Method
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and cook for 2–3 minutes.
- Stir in the garlic, then add the lamb mince and cook until browned.
- Add cumin, coriander, smoked paprika and cinnamon.
- Season with salt and pepper.
- Stir in tomato purée and lemon juice and cook for 2–3 more minutes.
- Remove from the heat.
- Preheat the oven to 200°C(fan 180°C)/Gas mark 6.
For the Tarts
- Cut the puff pastry sheet into 12 squares and press each square into a mini muffin tin or tartlet tray.
- Spoon the spiced lamb mixture into each pastry cup. Brush the pastry edges with beaten egg.
- Bake for 15–18 minutes until the pastry is golden and crisp.
- Top each tartlet with a small spoonful of yoghurt and a scatter of pomegranate seeds. Drizzle lightly with honey and scatter with coriander.
Ingredients
For the Lamb Filling
- 400 g Northern Ireland Farm Quality Assured lamb mince
- 1 tbsp Olive oil
- 1 Small onion finely chopped
- 1 Garlic clove minced
- 1 tsp Ground cumin
- 1 tsp ground coriander
- ½ tsp Smoked paprika
- ½ tsp Cinnamon
- Sea salt
- Freshly ground black pepper
- 1 tbsp Tomato puree
- 1 tbsp Lemon juice
For the Tarts
- 1 Sheet Ready-rolled puff pastry
- 1 Egg Beaten (for brushing)
To Finish
- 4 tbsp Natural yoghurt
- 4 tbsps Pomegranate seeds
- 1 tsp Runny honey
- A small handful of fresh coriander finely chopped
