Lamb Pastries With Allspice Tomato And Pine Nuts Recipe

Posted on
Lamb pastries with allspice tomato and pine nuts Lamb pastries with allspice tomato and pine nuts Recipe

Preparation Time: 30 minutes
Cook Time: 17 minutes

Ingredients

Lamb topping:

250 g minced lamb
1 tomato, seeds discarded and flesh roughly chopped
1 tbsp lemon juice
1 tsp ground allspice
1 small onion, chopped
2 tsp olive oil
2 tbsp pine nuts
To serve, lemon wedges

Dough:
2 cups plain flour, plus extra for rolling
7 g sachet dried yeast
¼ cup olive oil
½ tsp fine sea salt

Method

1. Preheat the panggangan to 220°C. Briefly knead the risen dough and divide into 10 pieces.
2. Lightly flour a work surface and roll the pieces into rough 12cm circles. Place the lamb filling on top of the dough and spread it out to the edge of the pastry. Sprinkle with the pine nuts and press them on to the filling.
3. Gently transfer to a large baking sheet and bake for 10-12 minutes or until the dough is cook through and is golden brown underneath. Serve with lemon wedges.

To make the dough:

Place the dough ingredients with ½ cup tepid water into a large mixing bowl and stir until combined. Add an extra tbsp of water if you need it. Tip out onto a lightly floured board and knead until you have a smooth dough. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place for 1-1½ hours or until doubled in size.

To make the topping:

Place the lamb, tomato, lemon juice and allspice into a mixing bowl. Place a frying pan set over a moderate heat and add cook the onion in the oil for 5 minutes or until softened, then set aside to cool.

Place the cooled onion in with the meat, season with salt and pepper and mix to combine.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *