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Minted Lamb Puff Pastry Bites

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For your next party or get-together, think about serving these elegant and tasty appetizers.  They feature slices of puff pastry filled with a savory mixture of ground lamb, garlic, green onions and fresh mint, with yogurt or chutney for dipping.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Chill: 30 minutes
  • Serves: 24
1 star 2 star 3 star 4 star 5 star
3 6

Recipe

Ingredients

  • 3/4 lb. ground lamb

  • 2 green onions, finely chopped (about 1/4 cup)

  • 1/3 cup minced fresh mint leaves

  • 3 cloves garlic, minced

  • Ground black pepper

  • All-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 egg, beaten

  • Plain yogurt and/or mango chutney (optional)

Directions

  1. Stir the lamb, green onions, mint and garlic in a medium bowl and season with the black pepper.

  2. Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into (10 x 4-inch) strips. Brush the pastry strips with the egg.

  3. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.

  4. Heat the oven to 425°F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces, making 24 pieces in all. Place the pastries onto the prepared baking sheet. Brush the pastries with the egg.

  5. Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the yogurt for dipping, if desired.

  6. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Fresh mint leaves add color and fresh flavor to any dish.

  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Dianne B.
Date: 4/2/2009

5 star rating

"It's an excellent recipe. A 10!"

Submitted by:
Melissa P.
Date: 3/4/2011

5 star rating

"I served this at our holiday party in December. It was a huge hit, but was served much later than other apps because it need much longer than 30 minutes to firm up to slice. Next time I would freeze the rolls over night (which I prefer anyway!)."

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