Quick & Easy

Lamb and pine nut little boats

Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.
lamb and pine nut little boats
27 Item



1.Heat oil in small frying pan; cook onion, garlic and cumin, stirring, until onion softens.
2.Place onion mixture in medium bowl with lamb, tomato, parsley, juice and sumac; mix until combined.
3.Preheat oven to 200°C/400°F. Oil two oven trays.
4.Cut each pastry sheet into nine squares. Brush egg on two opposing sides of a pastry square; place a level tablespoon filling along centre of square. Bring egg-brushed sides together then push the two unbrushed sides inward to widen centre opening, making boat shape and showing filling. Sprinkle some of the pine nuts on exposed filling; place boat on oven tray. Repeat process with remaining pastry squares, egg, filling and pine nuts, spacing boats about 4cm (1½ inches) apart on oven trays.
5.Bake boats about 20 minutes or until browned lightly and cooked through. Serve boats sprinkled with extra parsley, and yoghurt.

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