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Flaky lamb pastilla recipe

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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

Each serving contains

Energy
965kj
231kcal 12%
Fat
15g 21%
Saturates
5g 27%
Sugars
6g 7%
Salt
0.5g 8%

of the reference intake
Carbohydrate 13.2g Protein 10.9g Fibre 0.6g

Method

Pre-heat the oven to 200°C.
Combine the lamb mince, cumin, cinnamon, coriander and 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, honey and parsley. 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.