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Categories:
olive oil onion clove garlic ground lamb Ricotta cheese spinach fresh mint lemon peel pastry eggs arugula
Viewed: 55 - Published at: 6 years agoIngredients
- 1 tbsp olive oil
- 1 None onion, finely chopped
- 1 clove garlic, crushed
- 8 oz ground lamb
- 2 cups ricotta cheese
- 1 pkg (10 oz) frozen chopped spinach, thawed and drained
- 1/4 cup finely chopped fresh mint
- 2 tsp finely grated lemon peel
- 4 sheets frozen puff pastry, thawed
- 5 None eggs
- None None Arugula leaves and cherry tomatoes, to serve
Method
- Preheat the oven to 400°F. Line 2 baking pans with parchment paper.
- Heat oil in a large skillet on medium heat. Saute onion and garlic 2-3 mins until tender. Add ground lamb. Brown well 4-5 mins, breaking up lumps with the back of a spoon as it cooks. Transfer to a large bowl to cool.
- Add cheese, spinach, mint and lemon peel to lamb mixture. Season to taste and mix well.
- Cut corners from pastry sheets with a sharp knife to form large rounds. Discard corners. Divide spinach mixture among rounds, leaving a 1 1/2 inch border. Beat 1 of the eggs and brush on border. Fold edges around filling, leaving the center open.
- Pleat pastry over filling to seal. Brush pastry with remaining beaten egg. Place pies on prepared pans.
- Bake 15 mins. Remove from oven. Carefully crack an egg into the center of each pie, making sure yolks do not break. Bake pies a further 10 mins until egg is just set and pastry is golden. Serve with arugula and cherry tomatoes.
