WORLD CUISINE: EASTERN MEDITERRANEAN
Lamb and spinach yoghurt pastries
‘Simply irresistible and totally tasteful, these moreish bites are perfect served with drinks, as part of a impressive buffet spread, or as an innovative starter. It goes without saying that they taste wonderful – but, with their delicate pastry cases, the darkest purple pomegranate molasses filling studded with golden pine nuts, they look beautiful, too’
To make the pastry, blend the flour, butter and salt to coarse crumbs in a food processor. Add the egg yolk, yoghurt, water and cumin seeds, and whizz again. Turn the mixture into a bowl and knead into a smooth dough. Cover and leave to rest for 30 minutes in the fridge. To make the filling, combine the lamb,
shallots, garlic, grated apple, cinnamon, nutmeg, ginger, fresh coriander, molasses and pine nuts in a bowl and season. Meanwhile, bring a pan of water to the boil and blanch the spinach for just a minute. Drain the spinach immediately and squeeze dry when it is cool enough to handle. Roughly chop the spinach then
add to the meat and thoroughly combine. Preheat the oven to 200°C, 400°F, Gas 6. Take the pastry dough from the fridge
and allow to stand at room temperature for 10 minutes. Divide into 3 even pieces then roll each piece into 5mm/¼in thickness, and cut into approximately 8cm/3¼in circles, using a cutter or a cup. Place 1 tbsp of filling in the centre of each circle then pull up 3 edges of the pastry to create a pyramid shape. Repeat with the rest of the dough and filling. Mix the beaten egg yolk in a bowl with 2 tbsp of water. Brush the pyramid pastries with the egg mix and bake in the preheated oven for 12-14 minutes until golden brown.
MAKES 24
INGREDIENTS For the pastry
400g/14oz self-raising flour 80g/3½oz cold butter, cubed ¼ tsp salt 1 egg yolk
80ml/3½fl oz natural yoghurt 2 tbsp water
1 tbsp cumin seeds 1 egg yolk, beaten 2 tbsp water
For the filling
300g/11oz lean minced lamb 4 shallots, peeled and finely chopped
2 cloves garlic, crushed 1 Granny Smith apple, cored and grated
½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger
½ large bunch fresh coriander, finely chopped
1 tbsp pomegranate molasses 150g/5oz pine nuts, roughly chopped
Salt and freshly ground black pepper
200g/7oz ready prepared fresh spinach
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