Welsh Lamb Mince and Apple Strudel



Method

  1. Preheat oven to Gas 5, 190ºC, 375ºF.
  2. Place lamb mince in a cold pan, turn heat on and ‘dry fry’ in its own juices until browned.
  3. Place cooked mince in a sieve and allow to drain. Place mince in a large bowl and add to it the lemon rind, rosemary, apple, breadcrumbs and sultanas. Mix well together.
  4. Place 3 sheets of filo pastry onto a board, brush the edges of the pastry with melted butter. Place half of the mixture onto the pastry and spread out evenly – leaving about 1-2 cm clear of the edge.
  5. ‘Roll up’ from the longest edge in a Swiss roll fashion and place on a lined baking sheet, brush all over with melted butter and repeat the process with the remaining ingredients.
  6. Bake in the oven for 20-25 minutes until crisp and golden.
  7. Serve in thick slices hot or cold.

Recipe Information

Serves 6
Calories 145 kcals
Cooking Time

Ingredients

  • 225g (8oz) lean Welsh lamb mince
  • ½ lemon, rind removed
  • 1 small sprig fresh rosemary leaves, chopped
  • 1 eating apple, cored and chopped
  • 25g (1oz) breadcrumbs
  • 25g (1oz) sultanas
  • 25g (1oz) melted butter
  • 6 sheets filo pastry

Nutrition Information

  • Calories 145 kcal
  • Energy 607kJ
  • Fat 8g
  • Saturates 4.0g
  • Salt 0.2g
  • Iron 0.8g
  • 5-a-day 0