Ingredients
For the mince filling:
- 250g lean PGI Welsh Lamb mince
- 1 tbsp rapeseed oil
- 2 onions, peeled and finely diced
- 2 tsp ras el hanout or Moroccan seasoning
- 4 tsp tomato purée
- 400g can of chopped tomatoes
- 100g dried couscous
- 100g spinach leaves
- 40g sultanas
- 100g feta cheese, cut into 1cm cubes
- Salt and black pepper
- Small bunch of fresh parsley, chopped
For the aubergine dip:
- 1 medium aubergine, halved
- 1 tbsp rapeseed oil
- 100g low fat yogurt
- Small handful of fresh mint leaves, roughly chopped
For the filo pastry:
- 8 sheets of filo pastry
- 25g butter, melted
- Pinch of ground cinnamon
- 30g flaked almonds
50
Cooking Time
30
Prep Time
4
Serves
For the mince filling:
- Heat the oil in a non-stick heavy bottomed pan and fry the onion for a few minutes until soft, without colouring. Add the ras el hanout or Moroccan seasoning and cook for one minute.
- Add the lamb and cook for 5 minutes until brown. Add the tomato purée and cook for a further minute. Add the chopped tomatoes and simmer for 20 minutes.
- Add the couscous, spinach and sultanas. Mix well and remove from the heat. Cover and allow to stand for 6 minutes to allow the couscous to swell.
- Fluff the mixture up using a fork and fold in the feta cheese. Season and add the parsley.
- Preheat the oven to 200°C / 180°C fan / Gas 6.
- Cut the aubergine in half, season and drizzle with oil. Position the two aubergine halves back together, wrap in foil and bake in the oven for 30 minutes.
- Remove the aubergine from the foil and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook, stirring occasionally for 5 minutes until the excess moisture has evaporated.
- Blitz the aubergine in a blender with the yogurt and herbs. Season to taste.
- Lay a filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining pastry with a damp tea towel to keep moist.
- Place 110g of filling onto the pastry and fold over making sure the edges are sealed well with the butter. Repeat with the remaining mixture using a new sheet of filo pastry for each parcel. You should have eight parcels.
- Place each parcel on a baking tray and brush the tops with the melted butter.
- Sprinkle with the ground cinnamon and flaked almonds.
- Bake at 180°C / 160°C fan / Gas 4 for 15 minutes or until the pastry is crisp and golden. Serve with the dip.
