Name: Lamb, cinnamon and date filo pies with honey pistachio dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 27.30 gm extra virgin olive oil; 1 small red onion, finely chopped; 2 garlic cloves, crushed; 2.50 gm ground cumin; 1/2 tsp dried chilli flakes (optional); 3.75 gm ground cinnamon; 500g lamb mince; 60g (1/3 cup) dried dates, chopped; 42.00 gm orange juice; 1/2 tsp finely grated orange rind; 12 sheets filo pastry; 57.20 gm honey; 20.00 ml white balsamic vinegar; 40.00 ml pistachio kernels, toasted, chopped; Salad leaves, to serve

Lamb, cinnamon and date filo pies with honey pistachio dressing

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Sweeten your gourmet pie filling with the exotic flair of dates, a staple in Middle Eastern cuisine.

Ingredients:

27.30 gm extra virgin olive oil
1 small red onion, finely chopped
2.50 gm ground cumin
1/2 tsp dried chilli flakes (optional)
3.75 gm ground cinnamon
500g lamb mince
60g (1/3 cup) dried dates, chopped
42.00 gm orange juice
1/2 tsp finely grated orange rind
12 sheets filo pastry
57.20 gm honey
20.00 ml white balsamic vinegar
40.00 ml pistachio kernels, toasted, chopped
Salad leaves, to serve

Instructions:

In a frying pan over medium-low heat, warm 1 tablespoon of oil. Sauté onion for 3 minutes until soft. Add garlic, cumin, chilli, and 1 teaspoon of cinnamon, cooking for 1 minute. Transfer to a bowl. Increase heat to medium-high and add the remaining oil. Brown the mince for 4 minutes. Lower heat to medium, mix in onion mixture, dates, juice, and rind. Simmer for 6 minutes until liquid evaporates. Season and let cool for 10 minutes before serving.
Preheat your oven to 200C (180C fan-forced) and line a baking tray with baking paper. Layer 3 sheets of filo pastry, spraying each sheet generously with olive oil before adding the next.
Divide the lamb mixture into 4 portions. Spread 1 portion along 1 long side of the filo stack, leaving a 3cm border. Roll it up, then swiftly coil it into a snail shape. Place it on a tray and spray with oil. Repeat with the remaining filo, oil, and mince mixture. Sprinkle the tops with the remaining cinnamon. Bake for 20 minutes until golden and crisp.
In a saucepan over medium heat, mix honey and vinegar until honey melts. Let it simmer until thickened for about 2 minutes. Transfer to a bowl and stir in nuts. Allow it to stand for 10 minutes to further thicken.
Drizzle dressing over pies and garnish with fresh salad leaves.

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