Welsh Lamb filo parcels

  • Prep time 30 mins
  • Cook time 50 mins
  • Serves 4

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

Nutrition

  • Energy: 2906 KJ
  • Calories: 694 kcals
  • Fat: 30 g
  • Of which saturates: 11 g
  • Salt: 1.6 g
  • Iron: 5.4 mg
  • Zinc: 4.3 mg
  • Protein: 31 g
  • Fibre: 9.1 g
  • Carbohydrates: 71 g
  • Of which sugars: 18 g

Method

For the mince filling:

  1. 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.
  2. 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.
  3. 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.
  4. Fluff the mixture up using a fork and fold in the feta cheese. Season and add the parsley.

For the aubergine dip:

  1. Preheat the oven to 200°C / 180°C fan / Gas 6.
  2. 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.
  3. 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.
  4. Blitz the aubergine in a blender with the yogurt and herbs. Season to taste.

For the parcels:

  1. 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.
  2. 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.
  3. Place each parcel on a baking tray and brush the tops with the melted butter.
  4. Sprinkle with the ground cinnamon and flaked almonds.
  5. Bake at 180°C / 160°C fan / Gas 4 for 15 minutes or until the pastry is crisp and golden. Serve with the dip.

Tip: If you can’t find ras el hanout seasoning, make your own by blending one teaspoon of ground paprika, one teaspoon of ground ginger, one teaspoon of ground cumin and one teaspoon of saffron threads.

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