Mini Puff Pastry Lamb & Rosemary Pizzas

Experience a gourmet twist with our Lamb & Rosemary Mini Puff Pastry Pizzas. These little delights are bursting with Mediterranean flavours, featuring tender lamb, fragrant rosemary, and tangy sun dried tomatoes, all complemented by crumbled feta. They make an elegant and delicious appetiser for any occasion.

pizza, puff pastry, crispy, lamb, rosemary, feta, garlic, melted cheese, lunchboxes, nibbles, picnic food

snacks

Italian

Yield: 18

Author: Ange Zahn

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Mini Puff Pastry Lamb and Rosemary PIzzas

Experience a gourmet twist with our Lamb and Rosemary Mini Puff Pastry Pizzas. These little delights are bursting with Mediterranean flavours, featuring tender lamb, fragrant rosemary, and tangy sun dried tomatoes, all complemented by crumbled feta. Served with a dollop of garlic dip, they make an elegant and delicious appetiser for any occasion.

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

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Ingredients

• 2 x sheets puff pastry
• Pizza sauce
• 4 lamb steaks seasoned with salt and pepper
• 135g tup Sun dried tomatoes, finely sliced
• Feta cheese
• Garlic dip
• 1 tablespoon finely chopped rosemary
• Grated Cheese

Instructions

Pizza Stone Instructions

1. Defrost puff pastry on the bench and place the pizza stone into the oven and preheat it to 220ºC.
2. Using a 7 cm cookie cutter, cut 9 circles out of each pastry. Lay 9 circles on each sheet of baking paper.
3. Heat a frypan over medium-high heat and cook the lamb steaks 3-4 minutes each side or until cooked to your liking. Rest on a plate and when cool, finely slice the lamb into bite sized pieces
4. Spread 1 teaspoon of tomato paste over each pastry circle.
5. Top each circle with lamb pieces, crumbled feta cheese, sliced sun dried tomatoes, garlic dip and finely chopped rosemary.
6. Slide the baking paper onto the pizza paddle and onto the pizza stone.
7. Cook in the oven for 5-7 minutes. Keep an eye on them, they should be puffed and golden when they are ready. Remove from the oven and allow to cool for a few minutes before serving.
8. Repeat for the next 9 pastry pizzas.

Baking Tray Instructions

1. Defrost puff pastry on the bench and preheat the oven 220ºC. Line a baking tray with baking paper.
2. Using a 7 cm cookie cutter, cut 9 circles out of each pastry. Lay 9 circles on the sheet of baking paper.
3. Heat a frypan over medium-high heat and cook the lamb steaks 3-4 minutes each side or until cooked to your liking. Rest on a plate and when cool, finely slice the lamb into bite sized pieces.
4. Spread 1 teaspoon of tomato paste over each pastry circle.
5. Top each pastry circle with lamb pieces, crumbled feta cheese, sliced sun dried tomatoes, garlic dip and finely chopped rosemary.
6. Place the baking tray into the oven and cook for 5-7 minutes. Keep an eye on them, they should be puffed and golden when they are ready. Remove from the oven and allow to cool for a few minutes before serving.
7. Repeat for the next 9 pastry pizzas.

Notes

I like to use:

Pilpel garlic dip brand

The tubs of sun dried tomatoes from the deli at the supermarket

Nutrition Facts

Calories

182.67

Fat

11.57 g

Sat. Fat

3.21 g

Carbs

16.99 g

Fiber

1.48 g

Net carbs

15.51 g

Sugar

3.27 g

Protein

3.77 g

Sodium

224.46 mg

Cholesterol

3.15 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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