Lamb and Feta Puffs with Minted Yoghurt

Lamb and Feta Puffs with Minted Yoghurt

1 tablespoon olive oil
1 brown onion, chopped
1 garlic clove, crushed
500g lamb mince
1/3 cup pine nuts
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon chilli flakes
100g fetta cheese, crumbled
6 sheets ready-prepared puff pastry
1 egg, lightly beaten

Minted Yoghurt:
1 cup natural yoghurt
1 tablespoon chopped mint

Preheat the oven to 200°C. Heat a large non-stick frying pan over high heat. Add the oil, onion and garlic and cook for 1-2 minutes or until the onion is tender. Add the mince, breaking up any lumps, and cook for 4-5 minutes or until browned. Add the pine nuts, coriander, cumin and chilli and cook for a further 3-4 minutes. Leave to cool and stir through the fetta. Cut each pastry sheet into four. Spoon 2 tablespoons of lamb mixture into the centre of each pastry sheet. Fold to enclose the filling and use a fork to press the edges together to seal. Brush the tops with egg and place on baking trays lined with baking paper. Bake for 10-12 minutes or until puffed and golden. Combine the yoghurt and mint and serve with lamb puffs.

Makes 24.

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