Laura Bloom's Lamb, Feta and Spinach Pastry with Tzatziki
by Cherrypick
A proper comforting and wholesome recipe was sent to us by, Laura Bloom. Laura says "I made this recipe on a whim. My husband was having a bad day and wanted some comfort food and I fancied a challenge. I started with the ingredients we had in the fridge and worked from there. Ingredients like spinach and chickpeas have been added over time in an attempt to reduce our meat consumption (and our food bills). This meal is now our comfort/treat meal I make to cheer us up!" Well, Laura, it's certainly put a smile on the food team's faces! We love it and can't wait for our community to give it a try 😁 Congratulations!
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large frying pan onto a medium heat and add a splash of oil. Add the lamb mince once the oil is hot and fry until the meat is browned all over. This will take 4-5 minutes. Turn down the heat and add the ground cumin, salt, pepper and the grated garlic. Cook for a further 2 minutes.
Step 2
Roughly chop the spinach. Drain the chickpeas and transfer 3/4's to a sturdy bowl. Crush them slightly. Add the crushed plus the whole chickpeas to the lamb mince along with the chopped spinach. Cook until the spinach has wilted (about 2 minutes). Remove from the heat and transfer to a bowl. Crumble in the feta and add the juice of 1/2 the lemon and mix it well before leaving it to cool. Remove the roll of pastry from the fridge and allow to come to room temperature.
Step 3
Prepare the vegetables. Cut the carrots into 3-inch batons. Place into a pan of water seasoned with salt. Bring to the boil, lower the heat to a simmer and cook with a lid on for 8-10 minutes until just tender.
Step 4
Now you can make the Lamb Rolls. Unroll the pastry and cut it into two pieces lengthways. Line a tray with baking parchment. Divide the lamb mix into two and place along the long-edge of both pastry sheets, forming a long sausage shape. Carefully roll each sausage over with the pastry to form a tight roll. Transfer the pastries to the baking sheet and if required, reposition the roll to ensure the pastry seam is underneath. Add a few diagonal cuts along the top of each roll and brush all over with a whisked egg. Bake for 30 minutes or until the pastry is golden.
Step 5
Preheat the oven to 200°C/180°C fan. Drain the carrots and season with salt and pepper. Transfer to a roasting tin, along with the broccoli (also seasoned). Roast for 20 minutes until the carrots have browned slightly and the broccoli has charred and wilted.
Step 6
Whilst the pastries are baking, cut the cucumber in half, remove the seeds and finely dice. Add the Greek yoghurt, the remaining lemon juice and the chopped mint leaves to taste. Season with salt. Serve all together and enjoy!
- Ingredients
- Based on 4 servings
-
1 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
330g Tenderstem Broccoli 1x Sainsbury's Tenderstem Broccoli 330g -
100g Greek Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
3 Carrots, peeled and cut into battons 3x Sainsbury’s Carrots Loose -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
250g Lamb Mince 1x Sainsbury's British or New Zealand 20% Fat Lamb Mince 250g -
1 Tin Chickpeas, drained 1x KTC Chick Peas 400g -
200g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
2.5 tsp Cumin 1x Sainsbury's Ground Cumin 43g -
1 Roll Puff Pastry, not fridge cold 1x Jus-Rol Puff Pastry Ready Rolled Sheet 320g -
1 Cucumber 1x Sainsbury's Whole Cucumber -
15g Fresh Mint, picked 1x Sainsbury's Fresh Packed Mint 30g -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
1 Lemon 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g