This recipe makes a large batch so you can freeze what’s left. They defrost really well and are perfect for unexpected visitors or as a starter or light lunch. The lamb filling has lots of spices along with mint and crumbly feta – really delicious. I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).
The little dude thought they were pretty good, but he likes everything I make – bless him…
Moroccan lamb puff pastry triangles
- 4 sheets puff pasty
- 1 tablespoon oil
- 1 onion; diced
- 1 clove garlic; minced
- 500 grams lamb mince
- 2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/4 cup stock (or water)
- 1 teaspoon salt
- 1/2 cup mint; roughly chopped
- 200 grams crumbly feta;
- Egg white from 1 egg and a little water; as a wash for the pastry.
Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.
Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.