Lamb Mince Tart

Ingredients

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

Instructions

1. 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. 2

   Toast pinenuts in dry frying pan and set aside once cooked

3. 3

   cut: Lay out the puff pastry and cut each piece into 4 equal sized pieces

4. 4

   place, crimp & brush: 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. 5

   cook: 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. 6

   Place some of the cooked lamb onto the tartlet, top with feta, pinenuts and some rocket