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Lamb, cauliflower and pumpkin scroll recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savory and sweet spiced mince dish that can be prepped in advance, frozen for up to 3 months, and easily baked after thawing overnight.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 200g pumpkin, peeled, seeded, cut into 1cm pieces
  • 500g lamb mince
  • 150g cauliflower, cut into small florets
  • 20.00 ml Moroccan seasoning
  • 35g almond
  • 40.00 ml dried currants
  • 100g fetta, crumbled
  • 50g butter, melted
  • 16 sheets filo pastry
  • 1/4 tsp cumin seeds
  • 1/4 caraway seeds
  • 1/4 dried chilli flakes (optional)
  • Salad, to serve
Instructions:
  • Heat oil in a large frying pan over medium heat. Saute onion and pumpkin for 5 minutes until onion softens. Mix in the mince, breaking up any lumps, and cook for 5 minutes until mince changes color and is cooked through. Stir in cauliflower and Moroccan seasoning, and cook for 5 minutes until vegetables are tender. Remove from heat and let cool completely.
  • Combine almond, currants, and feta with the mince mixture, mix well, and season to taste.
  • Prepare the ovenproof dish by brushing it with a bit of butter. Layer 4 filo sheets, brushing each with butter, then place one-quarter of the mince mixture on one edge and roll it up. Repeat this process to make 3 more rolls. Arrange the rolls in a coil in the dish. Brush with remaining butter and sprinkle with cumin seeds, caraway seeds, and chili flakes if desired.
  • Preheat oven to 200°C. Bake until golden brown, about 30 minutes. Slice into wedges and enjoy with a side of salad.

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