Lamb Appetizer Cups with Roasted Peppers & Pesto

• servings: 22 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 scant tbsp olive oil

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 190⁰ C. Grease two muffin tins well with nonstick spray.

Make the Lamb Filling: Add olive oil to a dutch oven over medium heat, then add your ground American lamb, 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 160° F. Stir in the chopped, drained red peppers, the pesto, and parmesan.

Assemble the Appetizer Cups: Roll each sheet of thawed puff pastry to 14x12 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.

Nutrition

• Serving Size: 1 cup
• Calories: 216 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.001 g
• Cholesterol: 26 mg
• Sodium: 216 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 0.4 g
• Total Sugars: 0.4 g
• Protein: 6 g