For us, canapés are all about little bursts of flavour, teasing the palate before the main event. These mini pizzas are sure to be a crowd pleaser
Yield: Makes 30 canapés
For the lamb
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 chilli, finely chopped
- 1 garlic clove, finely chopped
- 400g minced lamb
- 1 teaspoon allspice
- 1 pinch cinnamon
- A grating of nutmeg
- Maldon sea salt and pepper
For the base
- 250g plain flour
- 20g coriander leaves
- 125g butter, cold and cubed
- 1 egg yolk
- 1 tablespoon of cold water
- 150ml Greek yoghurt
- Pomegranate molasses, available in Asian stores
- Pomegranate seeds
- 2 tablespoons toasted pine nuts
- 1 handful coriander leaves, shredded
1 First, make the ground lamb. Heat the olive oil in a wide frying pan, add the onion, garlic and chilli and cook until soft. Add the lamb and spices and cook over a gentle heat until the lamb is cooked through and the mixture is dry.
2 To make the base, blitz the flour and coriander together in a food processor, add the butter and blitz in short bursts until the mixture resembles breadcrumbs – green ones.
3 Then add the egg yolk and water; the dough should come together. Turn out onto a floured work counter and knead into a smooth ball. Wrap in cling film and rest in the fridge for 20 minutes.
4 Remove from the fridge and roll out to a reasonable thickness, if it is too thin it will fall apart. Using a 4cm cutter, cut out discs. Bake at 170oC/gas mark 3 for 10 minutes. Allow to cool.
5 To assemble, spread the yoghurt on the bases, pile the lamb on top, drizzle with pomegranate molasses, sprinkle with pomegranate seeds and a few pine nuts and a little coriander. Serve immediately.
Tip: Vary to the toppings to your preference. Hummus and creamy feta work great too.
Photography Credit: Harry Weir