Ingredients
• Cooking oil spray, for greasing
• 1 Tbsp olive oil
• 1⁄2 brown onion, finely chopped
• 1 clove garlic, crushed
• 1⁄4 cup grated carrot
• 200g lamb mince
• 2 Tbsp tomato paste
• 1 Tbsp mint jelly
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to season
• 2 sheets frozen ready-rolled shortcrust pastry, thawed
• 1 sheet frozen ready-rolled puff pastry, thawed
• 1 egg, lightly beaten
• 1⁄2 tsp poppy seeds
Method
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Preheat oven to 200°C. Grease the holes of a 6-hole muffin tin. Heat oil in a non- stick frying pan over a medium- high heat. Add onion, garlic and carrot and cook for 5 minutes or until softened.
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Add mince and cook for 5 minutes or until browned, stirring occasionally to break up mince. Add tomato paste, mint jelly and rosemary. Cook for a further 5 minutes. Season with salt and pepper. Set aside to cool completely.
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Cut out six 10cm rounds from shortcrust pastry and use to line muffin holes. Spoon lamb mixture into cases. Cut six 8cm rounds from puff pastry. Brush pastry-case edges with egg, then top with rounds and seal edges using a fork. Brush each with egg and sprinkle over poppy seeds.
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Bake for 20 minutes or until golden-brown. Serve.
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