Lamb and Pumpkin Twists

Prep 25 mins Cook 35 mins Serves 3-4 Cut Ground

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 lb (450g) New Zealand Spring Lamb® ground lamb
1 cup pumpkin, peeled and finely diced
1  small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil or butter
1 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp nutmeg (optional)
Salt and pepper, to taste
1 tbsp tomato paste (optional)
2 tbsp chopped dried apricots (or golden raisins)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/4 cup crumbled feta or goat cheese (optional)
1 tbsp honey or maple syrup (optional)
1 sheet puff pastry (thawed if frozen)
1 egg
1 tsp milk or cream

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, heat olive oil or butter. Sauté onion, garlic, and diced pumpkin until softened and golden, about 8–10 minutes.
Add cinnamon, cumin, smoked paprika, nutmeg, salt, and pepper. Stir well to coat vegetables with spices.
Push vegetables to the side and add ground lamb. Cook until browned, about 5–7 minutes.
Stir in tomato paste, dried apricots, and thyme. Cook for 2–3 more minutes. Add feta (if using) and honey/maple syrup (if using), then remove from heat and let the mixture cool to room temperature.
On a floured surface, roll out puff pastry and cut into strips (approx. 3-inch wide).
Spoon filling along one edge of each strip, roll or fold over, and twist gently. Pinch edges closed.
Whisk egg with milk or cream and brush over the top of each twist.
Bake for 20–25 minutes, or until golden brown and puffed. Let cool for 5–10 minutes before serving.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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