Spiced Lamb tart


375g ready-rolled puff pastry rectangle, defrosted

1 tbsp olive oil

1 onion, finely chopped

370g lamb mince

1 tbsp pomegranate molasses

1 tsp cumin

1 tsp ground cinnamon

50g pine nuts, toasted

150ml boiling water

20g fresh flat leaf parsley, finely chopped

20g fresh coriander, finely chopped

100g feta cheese

Salt & Black pepper


Serves 6


Preheat the oven to 200ÂșC.

Place the defrosted pastry on a baking sheet that has been lined with greaseproof paper. Using a sharp knife score a 3 cm border around the edges of the pastry rectangle.

Prick the inside of the rectangle several times to prevent it from rising. Bake for 10-15 minutes until lighlty golden. Remove from the oven.

Meanwhile cook the lamb. Place the oil and onion in a frying pan over a medium heat, cook for 5 minutes until soft. Add the lamb mince and increase the heat. Cook for a further five minutes before adding the spices, water, pomegranate molasses and pine nuts. Leave to simmer for ten minutes. The sauce will reduce and thicken leaving a syrupy sticky lamb mixture. Remove from the heat and stir through the herbs. Spoon into the pastry case and return to the oven for a further ten minutes. Once cooked crumble the feta over and sprinkle with a extra herbs and pine nuts.