Pastry Cups Hummus with Tomato Salad and Lamb

Pastry Cups Hummus with Tomato Salad and Lamb

0:20 To Prep
0:20 To Cook
4 Servings
Average Rating
Difficulty Medium

Perfect for parties

Ingredients

  • 2 sheets short crust pastry
  • 1 lamb fillet
  • 1 tsp Olive oil
  • 1/4 tsp smoked paprika
  • 2 tomatoes, finely chopped
  • 2 Tbs flat leaf parsley, chopped
  • 1/2 small red onion
  • 250g hummus

Step 1

Preheat oven to 180C

Step 2

Cut 12 x 6.5cm pastry rounds from each sheet of pastry and place in Mini Muffin pan, pressing down well.

Step 3

Place a second Mini Muffin pan on top of the pastry shells, press down gently.

Step 4

Bake in a medium hot oven for 15 minutes.

Step 5

Remove top Mini Muffin pan and return pastry shells in lower pan to the oven for a further 5 minutes.

Step 6

Cool pastry cups and store until required.

Step 7

Marinate lamb in oil and paprika for 15 minutes in Silicone Bowl.

Step 8

Heat Frypan over medium-high heat for 3 minutes.

Step 9

Cook lamb for 2 minutes on each side.

Step 10

Remove from heat and rest the meat for a few minutes before slicing very thinly.

Step 11

In Small Silicone Bowl combine the tomatoes, parsley and onion, mix well.

Step 12

Place a teaspoonful of hummus into each pastry cup.

Step 13

Add a teaspoonful of the tomato salad and top with a thin slice of the cooked lamb.

Step 14

Serve immediately, use Acacia Board for presentation.

Chef's Tips

Grilled fish could replace the lamb. Lamb could be cooked the day before and sliced on day of serving.

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