Tuesday, 29 November 2011

Turkish Tarts: Minced Lamb or Red Pepper

Turkish Tarts

This evening I had an impromptu dinner party and this dish sprung to mind. It’s light, filling and easy to make.

250g spinach
Bunch of Coriander, chopped
2 x 375g pack Ready-rolled Puff Pastry
2 Red onions, sliced
1 Lemon
Balsamic vinegar
Olive oil

Chunk of Feta Cheese, crumbled

V: ½ Red Pepper, sliced

M: Lamb Mincemeat

1 Vegetarian, 5 Meat-eaters

Fry the onion in a little olive oil, a dash of balsamic vinegar and seasoning, until the onion starts to soften. Squeeze over the juice of half a lemon. Separate 1/6 for the vegetarian and place in a smaller frying pan.

M: Add the mincemeat to the meat-eater pan and cook for 5-10 minutes until the meat has browned. Stir in the spinach, leaving a handful for the vegetarian. Cook until it starts to wilt. Leave to cool.

V: Add a handful of spinach to the smaller pan and cook until it starts to wilt. Leave to cool.

Cut each pre-rolled puff pastry into six squares. I decided to experiment and left half open and made half into parcels.

Turkish Tart

To make the parcels place a ball of filling in the middle and fold in the corners leaving a gap at the top for steam to get out.

Turkish Squares
For the open tarts, use a knife to score a line 1cm from the edge and pile the filling in the middle.

V: Add a few slices of red pepper to add a crunch to the tart. 

Puff Pastry Parcels

Crumbles of Feta and Coriander

Before serving sprinkle each parcel with coriander and crumble over some feta cheese.

Serve with a simple salad and a wedge of lemon.

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