Moroccan Lamb Tarts With Tomato Salsa

• 2 sheets frozen puff pastry, thawed, halved
• 18 oz ground lamb
• 1 tbsp Moroccan seasoning
• 2 None spring onions, thinly sliced
• 1 None large egg, lightly whisked
• 2 None baby potatoes, very thinly sliced
• 1/4 cup finely grated Parmesan cheese
• 2 None large tomatoes, finely chopped
• 1 None red onion, peeled, halved, finely chopped
• 2 tbsp fat-free balsamic dressing

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper. Place puff pastry on prepared trays.
2. Combine ground lamb, Moroccan seasoning and onions in a small bowl. Top puff pastry with lamb mixture, leaving a 3/4 inch border. Brush border with a little egg then fold in border to create an edge. Brush with a little more egg. Arrange potatoes over lamb mixture then sprinkle with Parmesan. Bake for 15 mins, or until puff pastry is golden brown and lamb is cooked through.
3. Meanwhile, to make the salsa, combine tomatoes, onion and dressing in a bowl and toss to combine. Serve tarts topped with salsa.

pastry, ground lamb, seasoning, spring onions, egg, baby potatoes, parmesan cheese, tomatoes, red onion, balsamic dressing

Taken from recipes-plus.com/api/v2.0/recipes/37147 (may not work)