Sweet and spicy lamb pastries

Serves:

Makes 12 rolls

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 500g lamb mince
• 2 tbsp raisins
• 1 tbsp quince paste
• 1 lemon, rind, finely grated
• 3 tbsp pine nuts
• 3 tbsp coriander, chopped
• 12 sheets filo pastry
• 1/3 cup (80g) butter, melted

Method

Heat oil in a medium saucepan over low heat. Saute onion for 4 minutes until soft. Add garlic and spices and saute for a further minute. Add mince and cook, stirring, until cooked through. Stir through raisins, quince paste and lemon rind and set aside to cool.

In a small frypan, toast pine nuts, shaking pan constantly until lightly brown. Add to cooled lamb mixture with chopped coriander.

On the bench in front of you, lay out a sheet of filo pastry. Brush with melted butter then fold in half so you have a square. Brush the top with butter. Place two heaped dessert spoons of lamb mixture in a corner of the square. Roll over the corner of pastry, enclosing the mixture and folding over the sides. Continue rolling to form a spring roll shape. Use melted butter to seal closed. Continue with remaining ingredients.

Preheat oven to 200°C conventional (180°C fan-forced). Lay pastry rolls on a tray lined with baking paper. Brush the tops with remaining melted butter. Bake for 15-20 minutes until golden.

Serve with Greek yoghurt for dipping.

Find more related recipes

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• Homemade sausage rolls
• Snazzy sausage rolls
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• Meatballs
• Mozzarella meatballs
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Serving Suggestions

Note

• If you prefer, brush the pastry with olive oil or use olive oil spray in place of the butter.
• Don't confine yourself to rolls – experiment with triangles or rectangular parcels.
• Double the recipe and freeze portions for another time.
• Recipe by Greer Worsley from the blog Typically Red.