I woke up to a wet and windy Sunday morning, I must have spent another hour in bed contemplating what to do next. In the end I decided to stay in and catch up with both my reading and those episodes of Downton Abbey that I had missed.
Not wanting to venture out and brace the elements, lunch must come from whatever I could find in the kitchen. Fortunately there were some spiced lamb mince and salsa left from the previous night, not quite enough for another wrap but just the right amount for this tart/pizza hybrid.
Not wanting to venture out and brace the elements, lunch must come from whatever I could find in the kitchen. Fortunately there were some spiced lamb mince and salsa left from the previous night, not quite enough for another wrap but just the right amount for this tart/pizza hybrid.
oven preheated at 220 C (conventional)
recipe per serve
you'll need;
1 piece of shop bought puff pastry, allow to thaw
2 tbs of tomato puree
about 3/4 cup of leftover spiced lamb mince
1/4 cup of tomato and cucumber salsa
4 cherry tomatoes, sliced
1 egg, lightly beaten
8 basil leaves, torn
a drizzle of olive oil
recipe per serve
you'll need;
1 piece of shop bought puff pastry, allow to thaw
2 tbs of tomato puree
about 3/4 cup of leftover spiced lamb mince
1/4 cup of tomato and cucumber salsa
4 cherry tomatoes, sliced
1 egg, lightly beaten
8 basil leaves, torn
a drizzle of olive oil
Lay puff pastry on a non stick tray, spread tomato paste over leaving a 2 cm border. Scatter spiced lamb mince and tomato slices, fold the pastry over using the border as a guide. Brush some egg wash over the exposed pastry.
Place it in the preheated oven for 20 to 25 minutes.
Top with some salsa and basil and drizzle with some olive oil.
Season and slice before serving.
that looks wonderful and isn't downton abbey the best
ReplyDeleteA good way to spend the Sunday :) Love what you did with the leftover too!
ReplyDeleteGood way of using up your leftover...well done!
ReplyDelete