INGREDIENTS
1 lb ground American lamb
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
One 16 ounce jar roasted red peppers, drained and chopped
1/2 cup pesto
1/2 cup grated parmesan cheese
1 package puff pastry 2 sheets
1 large egg, for egg wash
DIRECTIONS
Prep: Thaw puff pastry according to package directions, making sure it's still cold. Preheat your oven to 375° F. Grease two muffin tins well with nonstick spray.
Make the Lamb Filling: Cook your ground American lamb in a dutch oven over medium heat, stirring frequently, until browned through. Drain the grease and then season the meat with salt, pepper, and basil. USDA recommends ground lamb reach an internal temperature of 160F.
Stir in the chopped, drained red peppers, the pesto, and parmesan.
Assemble the Appetizer Cups: Roll each sheet of thawed puff pastry to 14×12 inches. Cut each sheet into 12 squares. Press each square into a muffin tin cavity, and fill with 2 tbsp of the lamb mixture. Brush the edges of the puff pastry with the beaten egg.
Bake: Bake for 27-32 minutes. The puff pastry should be deep golden brown and crisp all the way around. Pop one out of the pan with a butter knife to check the bottom for doneness.
Serve & Store: Serve warm from the oven! These are best fresh from the oven, but any leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated.
