Name: Lamb and mango chutney filo parcels
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 small red onions, halved, thinly sliced; 2 tsp ground coriander; 5.00 gm ground cumin; 500g lamb leg steaks, cut across the grain into strips; 1 small bunch fresh coriander, leaves picked, washed, chopped; Salt and ground black pepper, to taste; 8 sheets filo pastry; 80g (1/4 cup) mango chutney; 200g thick natural yoghurt; 125g mixed salad leaves, washed, dried, to serve

Lamb and mango chutney filo parcels

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Prep Time:
15 minutes

Cook Time:
22 minutes

Total Time:
37 minutes

Spiced lamb filo parcels: effortless midweek delight.

Ingredients:

36.40 gm olive oil
2 small red onions, halved, thinly sliced
500g lamb leg steaks, cut across the grain into strips
1 small bunch fresh coriander, leaves picked, washed, chopped
Salt and ground black pepper, to taste
8 sheets filo pastry
80g (1/4 cup) mango chutney
200g thick natural yoghurt
125g mixed salad leaves, washed, dried, to serve

Instructions:

Preheat your oven to a piping hot 230°C (210°C if using a fan-forced setting) and prepare a large baking tray by lining it with non-stick baking paper.
In a large frying pan over medium heat, warm 1 tablespoon of olive oil. Sauté the onions, ground coriander, and cumin for 5 minutes until the onions soften. Turn up the heat, add the lamb, and cook for 1-2 minutes until browned. Remove from heat, stir in half of the fresh coriander, and season with salt and pepper.
Place 2 pastry sheets on a work surface and brush edges with a bit of the remaining oil. Fold the pastry in half to create a small rectangle. Spread 1/4 of the lamb filling down the center of the pastry. Drizzle 2 teaspoons of mango chutney over the filling. Brush edges of the pastry with oil and fold over the filling to create a parcel. Repeat with the remaining pastry and filling. Brush the top of the parcels with the remaining oil. Make 2-3 small cuts on the top of each parcel for steam to escape. Transfer to a lined baking tray and bake in a preheated oven for 15 minutes or until golden brown.
In a small bowl, mix the rest of the coriander and chutney with yogurt. Season with salt and pepper. Serve the filo parcels with the chutney yogurt sauce and salad leaves.

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