Sweet and spicy lamb pastries recipe
These lightly spiced lamb mince rolls are crispy on the outside and sweetly succulent inside. They make a delicious family meal and would also be great finger food at a party or barbecue.
Makes 12 rolls
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 tsp cinnamon
- 1/2 tsp ground coriander
- 500g lamb mince
- 2 tbsp raisins
- 1 tbsp quince paste
- 1 lemon, rind, finely grated
- 3 tbsp pine nuts
- 3 tbsp coriander, chopped
- 12 sheets filo pastry
- 1/3 cup (80g) butter, melted
Heat oil in a medium saucepan over low heat. Saute onion for 4 minutes until soft. Add garlic and spices and saute for a further minute. Add mince and cook, stirring, until cooked through. Stir through raisins, quince paste and lemon rind and set aside to cool.
In a small frypan, toast pine nuts, shaking pan constantly until lightly brown. Add to cooled lamb mixture with chopped coriander.
On the bench in front of you, lay out a sheet of filo pastry. Brush with melted butter then fold in half so you have a square. Brush the top with butter. Place two heaped dessert spoons of lamb mixture in a corner of the square. Roll over the corner of pastry, enclosing the mixture and folding over the sides. Continue rolling to form a spring roll shape. Use melted butter to seal closed. Continue with remaining ingredients.
Preheat oven to 200°C conventional (180°C fan-forced). Lay pastry rolls on a tray lined with baking paper. Brush the tops with remaining melted butter. Bake for 15-20 minutes until golden.
Serve with Greek yoghurt for dipping.
- If you prefer, brush the pastry with olive oil or use olive oil spray in place of the butter.
- Don't confine yourself to rolls - experiment with triangles or rectangular parcels.
- Double the recipe and freeze portions for another time.
- Recipe by Greer Worsley from the blog Typically Red.