adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and dukkah twisted pies
0 Likes
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Savory spiced lamb wrapped in flaky filo for a delicious twist.
Ingredients:
  • 400g lamb mince
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 45g (1/4 cup) currants
  • 2 spring onions (shallots), finely chopped
  • 40g baby spinach leaves
  • 62.50 ml chopped fresh mint
  • 50g feta, crumbled
  • 65g butter, melted
  • 24 sheets filo pastry
  • 30.00 ml pistachio kernels
  • 6.00 gm sesame seeds
  • 1.88 gm ground cumin
  • 1.20 gm sea salt
Instructions:
  • Preheat the oven to 180ºC. Brown the lamb in a non-stick frying pan over medium heat. Stir in garlic and cumin until fragrant. Take off the heat. Mix in the currants, spring onion, and spinach until spinach wilts. Let it cool for 5 minutes. Add mint and feta, then season to taste.
  • In a food processor, pulse pistachios, sesame seeds, cumin, and salt until finely ground to make dukkah.
  • Prepare muffin pans by lightly spraying six 250ml (1-cup) muffin pans with oil. Layer 1 filo sheet, brush lightly with butter, then stack another filo sheet on top. Repeat this process with the remaining butter and 2 more filo sheets to create a stack.
  • Take the lamb mixture and divide it into 6 equal portions. Spread 1 portion along 1 long side of the filo stack, leaving a 4cm border. Roll it up to enclose the filling into a log shape. Place the coil in a prepared pan. Repeat the process with butter and the remaining filo and lamb mixture to make five more pies.
  • Brush the pies with the rest of the butter, then sprinkle with the flavorful dukkah. Bake for 25-30 minutes until beautifully golden. (Refer to notes for suggested side dish.)

Similar Recipes