Sweet and spicy lamb pastries

Sweet and spicy lamb pastries


Makes 12 rolls


  • 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


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.

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Serving Suggestions


  • 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.

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