Filo Mince Pie
serves 4
Ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion, coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
serves 4
Ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion, coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
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