For the lamb:
- 450g Pure South Lamb Boneless Loin, finely diced
- 2 tsp Olivado Avocado Cooking Oil
- ⅓ cup FreshLife Pine Nuts
- 1 tsp Cumin
- 1 tsp Ground Coriander
- ¼ tsp Cinnamon
- Salt & pepper
- 1 sheet of shortcrust pastry, thawed
- ½ cup F. Whitlock & Sons caramelised onion relish
- 6 FreshLife Silver Platter Figs, halved, width-wise
- 1 Egg, whisked
- Mint leaves
- For the lamb: Heat oil in a large frying pan over medium heat. Add lamb, cumin, coriander and cinnamon, and fry for 5-10 minutes until browned. Season with salt and pepper, stir through pine nuts and set aside.
- Preheat the oven to 180°C. Line a flat baking tray with baking paper. Lay the pastry on top, then using a sharp knife, trim the edges of the pastry to form a large circle.
- Spread the caramelized onions in the centre of the pastry, leaving 5cm of crust around the edges. Lay the fried lamb on top, then top with quartered figs.
- Lift the edge of the dough and place it inwards, covering some of the filling. Repeat with remaining edges until you have a circular galette with some exposed filling. Brush pastry edges with egg.
- Bake for 35-45 minutes, or until golden and cooked through. Garnish with mint leaves and enjoy.
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