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…
- 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.