Recipe Detail Page

1 To make the mint sauce, combine mint, oil, capers, garlic, vinegar, chili and water in a food processor. Pulse until finely chopped. Season to taste with salt and pepper. Mint sauce may be made up to 2 days in advance and kept covered in refrigerator.

2 Preheat oven to 375°F (190°C).

3 In a small bowl, beat egg with water. Using a sharp knife, cut pastry into 20 equal pieces, each approximately 2 inches (5 cm) square. Place on a parchment-lined cookie sheet and brush top of each with beaten egg.

4 In a small bowl, combine feta and cream. Using a fork, mash lightly to combine. Place a scant tsp (5 mL) of the feta mixture in the middle of each pastry square and bake for 20 to 25 minutes or until puffed, golden and crisp. Pastry squares may be made up to 8 hours ahead and kept loosely covered with plastic wrap, at room temperature.

5 For lamb, preheat oven to 400°F (200°C).

6 Season loin generously with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat and sear meat until browned, about 2 minutes per side. Leave in skillet and place in oven for 5 minutes, or until medium-rare. Remove to a cutting board and allow meat to rest for 5 minutes.

7 To assemble, carve the fillet into thin slices and place a slice on each pastry square, folding to fit if necessary. Drizzle each with a small amount of mint sauce and top with a quarter olive. Serve immediately.