Name: Lamb and pine nut little boats
Cook time: 30 min
Total time: 30 min
Ingredients: 2 teaspoon olive oil; 1 small brown onion (80g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 400 gram (12½ ounces) minced (ground) lamb; 2 medium tomatoes (300g), chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon lemon juice; 1 tablespoon sumac; 3 sheets shortcrust pastry; 1 egg, beaten lightly; 2 tablespoon pine nuts; 1 tablespoon finely chopped fresh flat-leaf parsley,extra; 1/2 cup (140g) yoghurt

Lamb and pine nut little boats

Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.

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Makes 27 Item

Cook

30M

Ingredients

2 teaspoon olive oil

1 small brown onion (80g), chopped finely

2 clove garlic, crushed

2 teaspoon ground cumin

400 gram (12½ ounces) minced (ground) lamb

2 medium tomatoes (300g), chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon lemon juice

1 tablespoon sumac

3 sheets shortcrust pastry

1 egg, beaten lightly

2 tablespoon pine nuts

1 tablespoon finely chopped fresh flat-leaf parsley,extra

1/2 cup (140g) yoghurt

Method

1.Heat oil in small frying pan; cook onion, garlic and cumin, stirring, until onion softens.

2.Place onion mixture in medium bowl with lamb, tomato, parsley, juice and sumac; mix until combined.

3.Preheat oven to 200°C/400°F. Oil two oven trays.

4.Cut each pastry sheet into nine squares. Brush egg on two opposing sides of a pastry square; place a level tablespoon filling along centre of square. Bring egg-brushed sides together then push the two unbrushed sides inward to widen centre opening, making boat shape and showing filling. Sprinkle some of the pine nuts on exposed filling; place boat on oven tray. Repeat process with remaining pastry squares, egg, filling and pine nuts, spacing boats about 4cm (1½ inches) apart on oven trays.

5.Bake boats about 20 minutes or until browned lightly and cooked through. Serve boats sprinkled with extra parsley, and yoghurt.

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