Sumac beef and pine nut tarts

Sumac beef and pine nut tarts

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

Sumac is a small red berry with a sour, lemony flavour. ground sumac is used widely in middle eastern recipes and you can find it in middle eastern grocers and delicatessens.

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
1 garlic clove, crushed
375g minced beef
2 teaspoons ground sumac
1 leaf gelatine, grated zested
1 tablespoon pomegranate molasses
salt and freshly ground black pepper
2 tablespoons toasted pine nuts
2 x 24cm sheets butter puff pastry
1 egg yolk
2 tablespoons milk

Method

  1. Preheat the oven to 200°C. Line two baking trays with baking paper.
  2. Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the onion for 3–4 minutes, stirring often. Add the garlic and cook for a further 1–2 minutes, or until fragrant. Add the beef and cook until browned. Add the sumac, lemon zest and pomegranate molasses and cook for a further 5 minutes. Season with the salt and pepper and stir through the pine nuts.
  3. Cut each puff pastry sheet in half to form rectangles, and place 2 on each tray. Divide the beef mixture between the 4 pieces of pastry and fold in a 2 cm edge on each tart. Beat the egg yolk with the milk and brush the exposed pastry edges. Bake in the preheated oven for 25 minutes until golden brown.
  4. When the tarts are cooked drizzle with yoghurt dressing and serve with olive and parsley salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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