Sumac beef and pine nut tarts

sumac beef and pine nut tarts
4 Item



1.Preheat oven to 200°C/400°F. Oil two oven trays.
2.Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add beef and sumac; stir until browned. Remove from heat; stir in rind and nuts, season to taste.
3.Cut pastry sheets in half; place on trays. Spoon beef mixture into centre of pastry, brush edges with a little egg; fold edges over to make 2cm border, press firmly. Brush pastry with remaining egg.
4.Bake tarts about 25 minutes or until browned lightly.
5.Meanwhile, combine tomato and herbs in small bowl; season to taste. Combine yoghurt and juice in another small bowl.
6.Serve tarts drizzled with yoghurt mixture; top with tomato mixture.

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets.


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