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Lamb filo spirals with tomato and mint salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious lamb mince encased in crispy filo pastry for irresistible pastries.
Ingredients:
  • 437.50 ml mint leaves
  • 600g minced lamb
  • 2 cloves garlic, crushed
  • 2.50 gm ground cumin
  • 16 sheets filo pastry
  • 100g butter, melted
  • 40.00 ml flaked almonds
  • 24.00 gm sesame seeds
  • 250g punnet cherry tomatoes, halved
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 27.30 gm olive oil
  • 10.60 gm lemon juice, plus lemon wedges, to serve
Instructions:
  • Preheat your oven to 200°C. Roughly chop 3/4 cup of mint. Mix the mint with the mince, garlic, and cumin in a bowl. Season with salt and pepper according to your personal taste.
  • Lay the filo sheets flat on a work surface and cover with a damp tea towel to keep them moist. Brush a sheet of pastry with melted butter, then layer another sheet on top and repeat. Along one long side of the pastry, place a 1cm-wide strip of the lamb mixture. Roll the pastry to enclose the filling, then swiftly coil the filo into a snail shape. Transfer the pastry onto a large or two small paper-lined oven trays, brush with more butter, and continue the process with the remaining ingredients.
  • Sprinkle almonds and sesame seeds over spirals, bake until crisp and golden, about 30 minutes. In a bowl, mix tomatoes, cucumbers, and remaining mint leaves. Drizzle with oil and lemon juice, season to taste, then toss gently to combine. Serve warm spirals with tomato and mint salad, and lemon wedges.

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