TURKISH LAMB SAUSAGE TARTS
SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2998kj
6 lamb sausages 2 sheets frozen reduced-fat shortcrust pastry, thawed 1/3 cup tomato paste 1 cup grated reduced-fat mozzarella 1 egg, lightly whisked 200g low-fat, Greek-style natural yoghurt 1 tsp cumin seeds 1 tbsp water ¼ cup chopped flat-leaf parsley 80g baby spinach leaves lemon wedges, to serve
1 Preheat oven to very hot, 220°C. Line two oven trays with baking paper.
2 In a frying pan, cook sausages on medium 8 mins, turning until cooked. Halve lengthwise.
3 Cut each pastry sheet in half to form two rectangles. Spread with tomato paste, leaving a 1cm border. For each tart, place 3 sausage halves on pastry top with one-quarter of the mozzarella. Fold together two corners to enclose, leaving the centre exposed. Brush with egg. Place on prepared trays. Bake 10 mins or until pastry is golden brown.
4 In a small bowl, whisk yoghurt, cumin and water. Season. Drizzle tarts with yoghurt mixture and sprinkle with parsley. Serve with spinach and lemon.