Minced Lamb Filo Tarts Recipes

MINCED LAMB FILO TARTS

Steps:

• Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
• Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
• Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.

CRISPY FILO TART WITH LAMB AND FETA

Steps:

• Place a large frying pan over a medium-high heat and add the olive oil. When it is hot, add the shallots. Gently cook it for 3 minutes, or, until softened and then add the garlic, cooking for one more minute. To the sauteed shallot and garlic add the ground lamb (or, lamb and beef combination), stir to combine, and cook for 5-6 minutes. When the meat is browned, add the spices and cook for one more minute.
• Once the meat is nicely browned and you have added your spices, add the crushed tomatoes, minced tomato, and the water and simmer for 10 to 15 minutes, until the sauce is absorbed by the meat. Towards the end of the cooking, fold in the currants and fresh parsley. Remove from the heat and let the mixture cool.
• Turn on the oven to 375° F.
• Remove four sheets of filo from the package, returning the rest to the package and into the refrigerator. Brush the first sheet lightly with some olive oil then place a second sheet on top of the fist and brush it with olive oil as well. Repeat with a third and a fourth sheet, creating a stack of the four sheets, on a cutting board. With a sharp knife cut through the stack of the four 13" x 18" filo sheets in the middle, and place them on top of each other, so you are left with a stack of eight, 13" x 9" filo sheets.
• Line a 12" x 4" tart pan with parchment paper. Arrange the stack of filo pastry so that it is centered on top of the parchment paper. Fold the extra filo over the edges of the pan to create a boarder, as you would with a pie crust. It doesn't need to be perfect.
• Prick the base thoroughly then blind bake the crust for 8 to 10 minutes, or, until the filo is crisp and lightly golden. (Hint: if you have pie weights, line the top of the filo with another piece of parchment, spread the weights over it, and bake for 8 minutes. If you do not have pie weights, use some dried beans.). Then, remove the parchment and bake for another minute or so until the top is lightly golden.
• While the filo base of the tart is baking, combine all the ingredients (except for the pine nuts) for the topping in a small bowl and set aside. To toast the pine nuts, preheat a small skillet over medium heat, add the pine nuts and stir, shaking every now and then until light golden. Watch carefully so as not to burn the pine nuts!
• Remove the tart pan from the oven and spread about ⅔ of the ground lamb filling over the base. (You will have some left over, which you can toss with some plain rice to make another delicious meal!).
• Return the lamb tart to the oven for just a couple of minutes to warm the meat through. Remove from the oven, top with the tomato and Feta mixture, sprinkle with some toasted pine nuts, and serve!