Courtesy of Carême Pastry, we have created these cute little gluten free canapé boats filled with Moroccan style lamb and pine nuts, in celebration of Melbourne Cup but they are suitable for any occasion. Lamb with Moroccan spices is delectable, wrapped up in a gluten free short crust pastry boat, garnished in mint and pine nuts, it is absolutely irresistible. Enjoy... we know you will!
- Preparation time
- 35 minutes
- Cooking time
- 25 minutes
- 300g of gluten free short crust pastry
- 2 tsp olive oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 400g lamb mince
- 1 medium tomato, chopped finely
- 1 tbsp lemon juice
- 1 tbsp sumac
- 2 tspn mint, finely chopped
- salt and pepper to season
- 1 egg, lightly beaten
Preheat oven to 180°C and line two flat baking trays with baking paper.
- Heat oil in a small pan and cook onion, garlic, cumin, nutmeg, cinnamon and cayenne pepper until onion softens.
- In a medium bowl mix the lamb mince, tomato, lemon juice, sumac and 1 tablespoon of the mint until well combined. Then stir through the cooked onion mixture.
- Roll pastry (if required) until approximately 2mm thick and cut into 5cm squares. Brush egg on opposing sides of each square and spoon a level tablespoon of the lamb mixture into the middle of each square. To form the little boats, bring the egg brushed sides toward each other, then widen the opening in the middle to form a boat shape and show the filling. Sprinkle each boat with pine nuts.
- Bake in a moderate oven for 20 minutes or until golden and cooked through. Remove from the oven and allow to cool slightly.
- Sprinkle with the remaining mint and serve with tzatziki.
We also made little sails with mint leaves and toothpicks to perfect the boat theme!
- 110 calories per boat
- Very low in sugar
- Very high in vitamin B6