Spicy Lamb Popover with a Greek Salad Inspired Dip

3 Ratings
  • prep time 0 min
  • total time 30 min
  • serves 4
Spicy Lamb Popover with a Greek Salad Inspired Dip

All the flavours of Greek Salad in one delicious dip!

Appetizer, Greek, Lamb


Ingredients

The Popover

¾ pound spicy lamb sausage, casings removed & discarded

2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon oregano

3 tablespoons black olives, seeds removed and roughly chopped

¼ cup red wine

1 tablespoon tomato paste

1 egg, lightly beaten

1 package frozen puff pastry

"Greek Salad" Dip

2 cups ASTRO YOGURT

½ cup cucumbers, peeled, seeded and diced

½ cup tomatoes, seeded and diced

¼ cup yellow peppers, seeded and diced

¼ cup red onions, peeled and diced

1 tablespoon black olives, seeded and chopped

1 teaspoon oregano

1 tablespoon lemon juice

lemon zest

course salt, as needed

freshly ground black pepper, as needed

Directions

The Popover

1. In a large saute pan over medium heat saute the lamb sausage in olive oil. Add the garlic, oregano and black olives and continue to cook 3 minutes. Deglaze with red wine and reduce until dry. Add tomato paste and mix until well coated. Remove from heat and cool completely. Pre heat oven to 450 F. follow package directions for thawing puff pastry. on a lightly floured surface, roll out pastry into 12x9 inch rectangle. cut into 4 (6x4.5) inch rectangles. brush edges with egg. divide mixture into 4 and place a spoonful into the bottom left corner. fold the top left corner to the bottom right and press out as much trapped air as possible. brush the popovers with remaining egg. pinch edges to seal and transfer to a parchment lined baking sheet. bake in preheated oven for about 25 minutes, or until golden brown. remove from heat and keep warm.

"Greek Salad" Dip

1. In a large non reactive bowl, mix together all ingredients and adjust seasoning with salt and pepper. Keep covered in the refrigerator until ready to serve.

See more: Appetizer, Greek, Lamb

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