TURK­ISH LAMB SAUSAGE TARTS

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2998kj

Woman’s Day (Australia) - - Food To Love -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.