Flaky lamb pastilla recipe
The sweetness of lamb is brought out by aromatic cinnamon, cumin and coriander in this flaky lamb pastilla recipe. Just brown the lamb, cover with filo pastry and bake until crisp. A wonderful, spicy and sweet lunchbox treat or ideal to take on a summer picnic.
See method- Serves 8
- 10 mins to prepare and 45 mins to cook
- 231 calories / serving
Ingredients
- 3-4 sheets filo pastry, kept under a damp cloth
- 400g lean lamb mince
- 1 tsp ground cumin
- 1tsp ground cinnamon
- 1tsp ground coriander
- 1tbsp honey
- 50g sultanas
- 1tbsp parsley, finely chopped
- salt
- pepper
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 965kJ 231.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 13.2gProtein 10.9gFibre 0.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Pre-heat the oven to 200°C.
- Combine thelambmince,cumin, cinnamon,corianderand seasoning in a large mixing bowl. Mix well with your hands until combined.
- Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Brown the mince well all over, stirring occasionally, for roughly 6-7 minutes. Remove from the heat and stir in the sultanas,honeyandparsley. Adjust the seasoning to taste.
- Line a 7 inch ceramic pie plate with the damp pastry, cutting off any overhanging pastry. Fill the pastry with the lamb mixture. Cover with the remaining damp pastry sheets as evenly as possible and seal well at the edges by tucking in under the filo pastry used to line the base.
- Bake for 20-25 minutes until the pastry if golden and flaky.
- Remove and allow to cool for a few minutes before turning out and cutting into portions.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
