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Moroccan lamb tarts 1
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Moroccan lamb tarts

Moroccan lamb tarts
  • 0:25 Prep
  • 0:45 Cook
  • 2 Servings
  • Capable cooks

This sophisticated tart recipe is designed to be made alongside our easy lamb sausage rolls (see related recipe), for a simple 2-in-1 meal idea that will please both the little kids and the big kids.

Ingredients

  • 400g lamb mince
  • 1 small brown onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons dried breadcrumbs
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon Moroccan seasoning
  • 3 teaspoons finely chopped preserved lemon (see note)
  • 1 sheet reduced-fat frozen puff pastry, partially thawed
  • 2 tablespoons slivered almonds
  • 1 oranges (see notes)
  • 1/2 Lebanese cucumber, thinly sliced diagonally
  • 3 radishes, trimmed, sliced
  • 30g baby spinach
  • 1 tablespoon shredded fresh mint leaves
  • 1 1/2 tablespoons extra virgin olive oil
  • Extra mint leaves, to serve
  • Extra coriander leaves, to serve

Method

  • Step 1
    Combine mince, onion, egg, breadcrumbs and parsley in a bowl. Season. Transfer half the mince mixture to a bowl and set aside for Lamb sausage rolls (related recipe). Add seasoning and preserved lemon to mince mixture. Combine.
  • Step 2
    Preheat oven to 220°C/200°C fan-forced. Line one baking tray with baking paper.
  • Step 3
    Meanwhile, cut pastry sheet into 4 squares. Place pastry squares, in a single layer, on baking tray. Pinch edges of pastry to create a border. Divide spiced mince mixture between squares. Spread evenly. Sprinkle over almonds. Bake for 20 minutes until the pastry is golden and puffed and filling is cooked.
  • Step 4
    Sprinkle tarts with extra mint and coriander leaves.
  • Step 5
    Arrange radish, baby spinach, mint, orange and cucumber on serving plates. Drizzle with 1 tablespoon orange juice and 1 tablespoon oil. Season with salt and pepper.

  • Low carb
  • Lower gi

Nutrition

  • 4218 kj

    Energy

  • 66g

    Fat Total

  • 24g

    Saturated Fat

  • 8g

    Fibre

  • 56g

    Protein

  • 267mg

    Cholesterol

  • 430.52mg

    Sodium

  • 11g

    Carbs (sugar)

  • 44g

    Carbs (total)

All nutrition values are per serve

Notes

Cook’s note:

  • You could use 2 teaspoons finely grated lemon rind instead of preserved lemon.
  • To segment oranges, remove peel and pith. Cut either side of the membrane to release segments. Squeeze membrane over a bowl to catch the juice.

 

 

  • Author: Lucy Nunes
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

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