Easy Lamb and Feta Puffs

A beautifully flavourful orderve or side dish

Makes - 16

Serves

15 mins

Prep Time

30 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

These delightful lamb and feta puff pastries make the perfect side dish or hor dourves. With a blend of rich flavours with a light, flaky texture, each bite is a sumptuous fusion of tasty fillings and golden, buttery pastry. Ideal for family gatherings or dinner parties!

Tip: Any remaining mince can be stored and used on another occasion. Try tossing through some spaghetti or in an omelette.

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National Lamb Day,

Mince,

Lamb,

Party Favourites,

Picnic,

Special Occasion & Entertaining

Ingredients

lamb and feta puffs

400g Quality Mark lamb mince

1 tsp oil

1 medium onion

chopped finely

2 garlic cloves

½ tsp paprika

1 tsp ground allspice

¼ tsp ground cinnamon

¼ cup tomato puree

2 cups spinach

roughly chopped

100g salt-reduced feta cheese

crumbled

16 cherry tomatoes

halved

1 egg

whisked with 1 Tbsp milk

basil leaves

for garnish

4 puff pastry sheets

Method

for lamb and feta puffs

Heat the oil in a frying pan to medium heat. Add the onion and garlic cooking for 2 minutes. Add the mince breaking it up as it cooks until nice and golden.

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Stir through the paprika, allspice and cinnamon. Then add the tomato puree and spinach for 3 or 4 minutes until the spinach is wilted. Remove from the heat and cool. Crumble in the feta.

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Preheat the oven to 180C.

Line an oven tray with baking paper. Place the puff pastry onto it and cut into 16 even squares. Score ½ cm around the outside to form the edging.

Fill the centre with a dessert spoonful of the mince mixture. Top with a cherry tomato. Brush the outside edges with egg wash.

Place into the oven for 20 minutes until the pastry is puffed and golden. Remove and serve on a platter with a sprinkle of basil leaves.

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Nutrition Information per Serving (104g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

500 kJ (119 kcal)