Moroccan lamb tarts

Enjoyable Moroccan lamb tarts Recipe

This sophisticated tart recipe is designed to be made alongside our easy lamb sausage rolls (see related recipe), for a simple 2-in-1 meal idea that will please both the little kids and the big kids.
Moroccan lamb tarts
Prep Time : 0:25 | Cook Time : 0:45 | Total Time : 1:10 | Serving : 2 person.


  • 400g lamb mince

  • 1 small brown onion, finely chopped

  • 1 egg, lightly beaten

  • 2 tablespoons dried breadcrumbs

  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves

  • 1 tablespoon Moroccan seasoning

  • 3 teaspoons finely chopped preserved lemon (see note)

  • 1 sheet reduced-fat frozen puff pastry, partially thawed

  • 2 tablespoons slivered almonds

  • 1 oranges (see notes)

  • 1/2 Lebanese cucumber, thinly sliced diagonally

  • 3 radishes, trimmed, sliced

  • 30g baby spinach

  • 1 tablespoon shredded fresh mint leaves

  • 1 1/2 tablespoons extra virgin olive oil

  • Extra mint leaves, to serve

  • Extra coriander leaves, to serve


  • Step 1

    Combine mince, onion, egg, breadcrumbs and parsley in a bowl. Season. Transfer half the mince mixture to a bowl and set aside for Lamb sausage rolls (related recipe). Add seasoning and preserved lemon to mince mixture. Combine.

  • Step 2

    Preheat oven to 220°C/200°C fan-forced. Line one baking tray with baking paper.

  • Step 3

    Meanwhile, cut pastry sheet into 4 squares. Place pastry squares, in a single layer, on baking tray. Pinch edges of pastry to create a border. Divide spiced mince mixture between squares. Spread evenly. Sprinkle over almonds. Bake for 20 minutes until the pastry is golden and puffed and filling is cooked.

  • Step 4

    Sprinkle tarts with extra mint and coriander leaves.

  • Step 5

    Arrange radish, baby spinach, mint, orange and cucumber on serving plates. Drizzle with 1 tablespoon orange juice and 1 tablespoon oil. Season with salt and pepper.

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