Make these lamb kofta puffs, then check out our lamb koftas with jewelled rice.


  • 500g lamb mince
  • 3 large eggs, 2 for the mix, 1 beaten to glaze
  • a bunch flat-leaf parsley, finely chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 2 tbsp pul biber or other chilli flakes
  • plain flour, for dusting
  • 2 x 320g sheets ready-rolled all-butter puff pastry
  • 1 heaped tbsp nigella seeds


  • 400g tin chopped tomatoes
  • 1 tbsp rose harissa
  • 150g Greek-style yoghurt, (the looser variety)
  • 3 tbsp tahini


  • STEP 1

    To make the sauce, gently simmer the tinned tomatoes, harissa and a pinch of sugar in a small pan, on a medium heat until reduced, about 20-25 minutes. Cool.

  • STEP 2

    In a large bowl, mix the lamb mince with 2 eggs, parsley, onion, garlic and chilli flakes and work the meat into an evenly mixed paste using clean hands. Divide the mixture into 24 smooth balls. The best way to do this is to weigh the overall mixture and then divide by 24 and weigh out the little balls to roughly the same weight.

  • STEP 3

    Lay the pastry sheets out lengthways on a lightly floured worksurface and cut 12 squares from each sheet. Each square should be roughly 8 x 8cm.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Put a little kofta ball in the centre of the pastry and gather the opposite corners of pastry and bring them over the kofta, pinching the pastry to seal it over the meat. Transfer onto baking sheets. Glaze the pastry with a little beaten egg, sprinkle the tops with nigella seeds and then pop the pastry into the oven to bake for 25 minutes, or until the pastry is crisp and golden brown.

  • STEP 5

    Heat the tomato sauce, then combine the yogurt with 3 tbsp of tahini and season. Slacken the mixture with lukewarm water until it’s the consistency of pourable double cream. Drizzle each puff with tahini sauce and tomato sauce and serve immediately.

Cook's note: Use Belazu rose harissa to get the best flavour.

Check out our best ever Christmas canapé recipes here

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