Lamb Mince and Feta Fatayer
Fatayer are small baked Middle Eastern pastries, and this version fills them with spiced lamb mince and crumbled feta for a savory, tangy combination. The feta softens into the lamb as it bakes, balancing the warm spices in the filling. They work equally well as a quick main or a shareable starter.
Equipment
- Baking tray
- Mixing bowl
- Rolling Pin
- Frying pan
- Spatula
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 pound lamb mince high quality, grass-fed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cinnamon
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 cup feta cheese crumbled
- 1 cup fresh parsley chopped
- 1 sheet store-bought puff pastry thawed
- 1 large egg beaten, for egg wash
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and sauté until golden brown for about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the lamb mince to the pan, breaking it apart with a spatula as it cooks. Cook until browned, around 5–7 minutes.
- Mix in the ground cumin, coriander, cinnamon, salt, and pepper. Blend well to infuse the spices.
- Remove from heat and let cool for 5 minutes before folding in the feta cheese and fresh parsley.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Cut the pastry into 4-inch squares.
- Place a spoonful of the lamb and feta mixture in the center of each square. Fold the edges over to form a triangle, pressing down to seal.
- Brush each pastry with beaten egg for a beautiful golden finish.
- Carefully arrange the fatayer on a baking tray, leaving space between each piece.
- Bake in the preheated oven for 15 minutes, until the pastry is golden and flaky.
Notes
Lisa’s Tips
- Use freshly ground spices for the most aromatic results.
- Substitute lamb with beef or turkey mince for a different flavor profile.
- If you have extra time, allow the pastry to rest in the fridge before baking for a flakier texture.
Nutrition
Calories: 782kcalCarbohydrates: 34gProtein: 29gFat: 59gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 146mgSodium: 753mgPotassium: 480mgFiber: 2gSugar: 2gVitamin A: 1419IUVitamin C: 23mgCalcium: 165mgIron: 5mg
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