Lamb Mince Tart

🧂 Ingredients

• 500 g lamb mince
• 1 tsp salt
• ½ tsp oregano
• 2 cloves garlic
• ½ tsp cumin
• 1 red onion
• 2 tbsp oil
• 300 g butternut squash
• 1 pinch salt
• ½ tsp smoked paprika
• 1 tbsp oil
• 10 g feta cheese
• 2 sheets puff pastry
• 1 egg - beaten
• 2 tbsp pinenuts
• rocket

Instructions

• 1 Dice squash, drizzle with oil, salt & paprika and roast @ 180c for 12-15 minutes
  or until it’s fork tender. Once cooked, roughly mash with a fork or potato
  masher
• 2 Toast pinenuts in dry frying pan and set aside once cooked
• 3 Lay out the puff pastry and cut each piece into 4 equal sized pieces
• 4 Place the smashed squash onto the puff pastry leaving a 2 cm gap from the edge.
  Crimp/fold/squish the edges up (don’t worry about it looking pretty) just
  covering the squash, brush with beaten egg over the edges and bake in the oven
  for approx. 20 minutes @ 180c or until brown and crispy
• 5 Meanwhile, slice onions and cook for 2 minutes on medium heat with olive oil,
  add lamb mince and spices and cook for 15 minutes, stirring regularly until the
  lamb is crispy/caramelized
• 6 Place some of the cooked lamb onto the tartlet, top with feta, pinenuts and some
  rocket

Nutrition Info