Spiced Lamb and Filo Pie

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Easy
tray
4 Servings
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25 minutes bake time

Find out how to make spiced lamb and filo pie with this easy recipe – made with Jus-Rol’s filo pastry sheets, combine lamb with fruit and spices.


Ingredients

  • Small check mark in a circle icon 1 pack Jus-Rol™ filo pastry sheets
  • Small check mark in a circle icon 2tbsp olive oil
  • Small check mark in a circle icon 2 red onion – chopped
  • Small check mark in a circle icon 2tsp ground cinnamon
  • Small check mark in a circle icon 2tsp coriander
  • Small check mark in a circle icon Salt & black pepper
  • Small check mark in a circle icon 500g lamb steaks -cut into medium sized dice
  • Small check mark in a circle icon 1 lemon juice and rind
  • Small check mark in a circle icon 150g dried apricots roughly chopped
  • Small check mark in a circle icon 150ml greek style natural yoghurt
  • Small check mark in a circle icon 50g pinenuts
  • Small check mark in a circle icon Handful of Fresh mint, chopped
  • Small check mark in a circle icon Handful of Fresh parsley, chopped
  • Small check mark in a circle icon 50g butter
Equipment required
  • Frying pan
  • Shallow ovenproof pie dish
  • Sharp knife
  • Pastry Brush

Method

  1. Preheat oven to 190ºC ( 170ºC fan assisted) 375ºF/Gas M5.
  2. Heat the oil in a frying pan and gently sauté the onion together with the spices for 5-7 minutes until onion just beginning to become tender. Add the diced lamb and continue cooking, stirring all the while until the meat is browned on all sides.
  3. Stir in the lemon juice and rind, the apricots, pine nuts, lastly some yogurt. Mix well, remove from heat and place in the base of a shallow, ovenproof dish and allow to cool.
  4. To form the lid of the pie, melt the butter and add a few of the remaining chopped herbs, open out the filo pastry and cut the stack of sheets in half across it’s length to give two stacks of rectangular sheets. Lightly brush one piece of filo with the herb butter and ‘scrunch’ it lightly then place on top of the filling. Repeat with remaining pastry and butter until all filling is covered.
  5. Bake in the preheated oven for 20-25mins until the pastry is golden brown, just before removing from oven, brush again with remaining butter and scatter with remaining chopped herbs, return to oven for 2-3 minutes to just ‘set’ the herbs. Serve hot with vegetables of your choice.