Spicy Lamb Popover with a Greek Salad Inspired Dip

Makes 4 Portions

INGREDIENTS

For the Popover:

3/4 pound	spicy lamb sausage, casings removed & discarded
2 tbsp	olive oil
1 tsp	minced garlic
1 tsp	oregano
3 tbsp	black olives, seeds removed and roughly chopped
1/4 cup	red wine
1 tbsp	tomato paste
1	egg, lightly beaten
1	package frozen puff pastry

 

For the Greek Salad Dip:

2 cups	Astro Original Greek yogourt Plain
1/2 cup	cucumbers, peeled, seeded and diced
1/2 cup	tomatoes, seeded and diced
1/4 cup	yellow peppers, seeded and diced
1/4 cup	red onions, peeled and diced
1 tbsp	black olives, seeded and chopped
1 tsp	oregano
1 tbsp	lemon juice
lemon zest
course salt, as needed
freshly ground black pepper, as needed

 

PREPARATION

Popover:

1. In a large saute pan, over medium heat, saute the lamb sausage in olive oil.
2. Add the garlic, oregano and black olives and continue to cook for 3 minutes.
3. Deglaze with red wine and reduce until dry.
4. Add tomato paste and mix until well coated. Remove from heat and cool completely.
5. Preheat oven to 450 F. Follow package directions for thawing puff pastry.
6. On a lightly floured surface, roll out pastry into 12×9 inch rectangles. Cut into 4 (6×4.5) inch rectangles.
7. 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.
8. Brush the popovers with the remaining egg. Pinch edges to seal and transfer to a parchment lined baking sheet.
9. 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 for Greek salad dip and adjust seasoning with salt and pepper. Keep covered in the refrigerator until ready to serve.