Spicy lamb filo parcels

Preparation : 15 min	Resting : -
Cooking : 10 min	Equipment :
Difficulty :	Rating : 0 rates
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Serves MAKES 6 :

800	g lean boned lamb
8	g flat-leaf parsley
2	stalks fresh mint
1	onion, roughly chopped
3	tsp of curry powder
	salt, pepper
2	eggs
6	sheets filo pastry
3	tomatoes, sliced
150	ml cooking or grape seed oil

1	Fit the food processing bowl and metal blade. Wash the parsley and mint. Cut the lamb into pieces and place in the food processing bowl. Add the herbs, onion, curry powder, eggs, salt and pepper. Pulse using the FOOD PROCESSOR programme until the filling is finely minced. Set aside.
2	Unfold the filo pastry sheets on a work surface. Place 2 overlapping slices of tomato in the centre of each sheet. Top with 2 heaped spoonfuls of lamb filling and fold the sides into the middle to form a square parcel.
3	Heat the oil in a frying pan, and before it starts to smoke, place the parcels, seamside down in the hot oil. Cook for 5 minutes on each side until golden.

Chef’s tip

For the best results fry parcels for a few minutes on each side to colour and then bake in the oven 200°C (190°C fan, gas mark 6) until cooked.

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Mum_can_cook

I was out of mint !!! Replaced with 2 cloves of garlic, and they smell amazing ! They taste just as good, and the kids have even requested the left overs for lunch tomorrow. These will be a regular at our house !