Ground lamb seasoned with Moroccan-inspired herbs and spices becomes a savory filling for crisp, golden puff pastry bites. These pastry-wrapped appetizers are ideal for entertaining: they can be assembled ahead of time, chilled, and baked just before guests arrive. A simple dipping sauce made from plain Greek yogurt and sweet-tangy mango chutney balances the warm spices and bright herbs, creating a pleasing flavor contrast that pairs perfectly with the lamb.
Moroccan-Spiced Lamb Appetizer
15
20
35
24 pieces
Ingredients
- 3/4 lb ground lamb
- 2 large shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/3 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 sheet frozen puff pastry dough, thawed
- All purpose flour (for dusting)
- 1 large egg, lightly beaten
- 1/3 cup plain Greek yogurt
- 1/4 cup mango chutney
- Pinch of cayenne
Instructions
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In a mixing bowl, combine the ground lamb, finely chopped shallots, minced garlic, chopped mint and parsley, salt, black pepper, ground cumin and ground coriander. Mix thoroughly—using your hands helps distribute the herbs and spices evenly.
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On a lightly floured surface, unfold the thawed sheet of puff pastry and roll it gently to smooth any creases. Aim for a rectangle roughly 10 x 12 inches. Trim or stretch as needed, then cut the sheet into three equal strips, each about 10 x 4 inches. Lightly brush the pastry with the beaten egg to help seal the rolls.
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Divide the lamb mixture into three portions. Place one portion lengthwise down the center of each pastry strip. Fold the long side of the pastry over the filling, rolling tightly and pressing the seam to seal. Place each roll seam-side down on plastic wrap, wrap snugly, and refrigerate for at least 1 hour to firm up.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove the chilled rolls from the refrigerator and unwrap. Using a sharp knife, slice each roll into 8 even pieces and place them cut-side up in a single layer on the prepared baking sheet. Brush each piece with the remaining beaten egg to promote browning.
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Bake for about 20 minutes, or until the pastry is puffed and golden brown and the lamb is cooked through. Remove from the oven and let rest a few minutes before serving.
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Meanwhile, stir together the plain Greek yogurt, mango chutney and a pinch of cayenne in a small bowl. Adjust the cayenne to taste for desired heat. Serve the warm pastry bites with the yogurt-chutney dip on the side.
Notes & Tips
Make-ahead: You can assemble and roll the pastry bites up to a day in advance. Keep them tightly wrapped in the refrigerator and slice and bake just before serving for the best puff and color.
Storage: Leftovers store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to restore crispness.
Variations: Swap the lamb for ground beef or turkey if preferred, and adjust seasonings to taste. For a vegetarian option, try a spiced lentil or chickpea filling with similar herbs and spices.
Serving: These pastries pair well with a simple green salad or a platter of additional dips such as tzatziki or harissa yogurt for variety. They work equally well as party hors d’oeuvres or as part of a brunch spread.
Technique tips: Keep the pastry and filling chilled to prevent the butter in the puff pastry from melting before baking—this helps produce a flakier, more layered crust. When brushing with egg wash, be careful not to let excess drip onto the baking sheet, which can burn during baking.