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How to make Lamb, baba ghanoush and capsicum tarts

Yield = 24
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 200g lamb loin fillet
  • 2 teaspoons olive oil
  • 250g carton baba ghanoush (eggplant dip)
  • 60g roasted capsicum, cut into 5cm-thick strips
  • Flat-leaf parsley leaves, to serve
  • Extra-virgin olive oil, to serve

Method

  • Step 1 Preheat oven to 200°C. Lightly grease two 12-hole, 2 tablespoon-capacity patty pans. Using a 5cm biscuit cutter, cut 12 rounds from each pastry sheet. Use rounds to line patty holes. Prick pastry bases twice with a fork. Bake for 8 to 10 minutes or until light golden. Cool pastry in pans.
  • Step 2 Rub lamb with oil. Season with salt and pepper. Heat a non-stick frying pan over medium-high heat until hot. Add lamb. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cool to room temperature. Using a sharp knife, thinly slice lamb.
  • Step 3 Spoon 1 teaspoon dip into each pastry case. Top with lamb, capsicum and parsley. Drizzle with oil. Season with pepper. Serve.