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Photo of Spiced lamb tartlets with grated cheese by WW

Spiced lamb tartlets with grated cheese

Total Time
35 min
10 min
25 min
These crunchy little bites have a bit of sweetness, a lot of savoury and a cucumber and tomato salsa topping to make every mouthful a surprise


Filo pastry

6 sheet(s)

Lamb fillet (tenderloin), raw

300 g

Ground cumin

2 tsp


1 medium, seeds separated

Lebanese cucumber

½ medium, finely sliced

Fresh mint

¼ cup(s)

Lemon juice

1 tbs

Extra light cheddar cheese

cup(s), grated, (40g), grated

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Spray a 12-hole, 12-cup (125ml) capacity muffin tin.
  2. Place one sheet of pastry on a flat surface and spray with oil. Top with another sheet of pastry and continue layering with remaining pastry. Cut pastry into twelve 8cm squares. Press pastry squares into prepared muffin tin. Cook for 10–12 minutes or until just golden. Set aside.
  3. Meanwhile, sprinkle lamb with cumin, sea salt and black pepper. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 5 minutes before thinly slicing.
  4. Place pomegranate seeds, cucumber, mint and juice in a small bowl, tossing gently to combine.
  5. Divide lamb evenly into pastry shells. Sprinkle over Bega Country Light Tasty Grated Cheese and return to oven for 5–7 minutes or until cheese has melted. When cool enough, transfer tartlets to a serving platter. Serve with pomegranate salad.


TIP: Pastry shells can be made up to 2 days in advance. Cool, then store in an airtight container.