Middle Eastern Spiced Lamb Puffs Middle Eastern Spiced Lamb Puffs

Middle Eastern Spiced Lamb Puffs

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Preparation: 15 mins 
Cooking: 25 mins
  • 4 lamb leg steaks, cut into small dice
  • 1 teaspoon olive oil
  • 1 red onion, peeled and very finely chopped
  • 300g sweet potato, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon Ras el Hanout or Moroccan seasoning
  • Pinch of dried chilli flakes
  • 1 teaspoon freshly chopped mint
  • Salt and freshly milled black pepper

  • For the Pastry
  • 2 sheets ready rolled puff pastry
  • 1 whole egg, beaten
  • Heat the oil in a large non-stick frying pan over a moderately high heat.
  • Fry the onion for 3-4 minutes until soft, add the sweet potato, cover and cook for 5 minutes until the potato begins to soften, stirring occasionally.
  • Add the lamb to the pan with the garlic, Ras el Hanout, or Moroccan seasoning and chilli flakes.   Fry for 5 minutes until brown. Season, add the mint and stir gently. Remove from the heat and allow to cool.
  • Preheat the oven to 200°C,180oC Fan, Gas Mark 6.
  • Unroll the pastry sheets onto a lightly floured surface and cut each sheet into equal quarters. You should have 8 squares in total.
  • Spoon the filling into the middle of each square. Brush the pastry edges with egg and fold over, then press to seal with a metal fork, dusted in plain flour. Transfer to a non-stick baking tray
  • Brush with the egg and make a tiny hole in the centre of each pastry, to allow the steam to escape.  Transfer to a non- stick baking tray and bake in the oven for 12-15 minutes until golden.
  • Cool slightly, then serve immediately with condiments of your choice and a green salad, if preferred.

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