Home » Lamb Recipes » Lamb & Pomegranate Tarts
Lamb & Pomegranate Tarts
Makes 12 mini tarts
Serves: 0
Cook: 20 mins
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Equipment
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Ingredients
For the Lamb Filling
- 400 g Northern Ireland Farm Quality Assured lamb mince
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- Sea salt and freshly ground black pepper
- 1 tbsp tomato puree
- 1 tbsp lemon juice
For the Tarts
- 1 sheet ready-rolled puff pastry
- 1 egg beaten (for brushing)
To Finish
- 4 tbsp natural yoghurt
- 4 tbsp pomegranate seeds
- 1 tsp runny honey
- Small handful of fresh coriander finely chopped
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Method
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and cook for 2–3 minutes.
- Stir in the garlic, then add the lamb mince and cook until browned.
- Add cumin, coriander, smoked paprika and cinnamon.
- Season with salt and pepper.
- Stir in tomato purée and lemon juice and cook for 2–3 more minutes.
- Remove from the heat.
- Preheat the oven to 200°C (fan 180°C)/Gas mark 6.
For the Tarts
- Cut the puff pastry sheet into 12 squares and press each square into a mini muffin tin or tartlet tray.
- Spoon the spiced lamb mixture into each pastry cup. Brush the pastry edges with beaten egg.
- Bake for 15–18 minutes until the pastry is golden and crisp.
- Top each tartlet with a small spoonful of yoghurt and a scatter of pomegranate seeds. Drizzle lightly with honey and scatter with coriander.
