Lamb Mince Tart

delicious savoury lamb mince tarts

Course Dinner, Lunch, Snacks

Cuisine Australian, Middle Eastern

Keyword Lamb, lamb mince, lamb mince tart, lamb tart

Prep Time 15

Cook Time 35

Total Time 50

Servings tarts

Calories 606kcal

Author AnotherFoodBlogger

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
Toast pinenuts in dry frying pan and set aside once cooked
Lay out the puff pastry and cut each piece into 4 equal sized pieces
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
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
Place some of the cooked lamb onto the tartlet, top with feta, pinenuts and some rocket

you can make larger tartlets using whole sheets of puff pastry or just cutting them in ½ instead
I like to caramelize my lamb so it’s sticky and crispy and add it at the end. Alternatively, you can cook it just for 10 minutes and add the lamb at the same time as the squash to the tartlet
these are best served/eaten fresh but you can reheat them in the oven for a few mins to crisp them back up if you have leftovers