Minced Lamb Filo Tarts
Warm spices, aromatic flavors, and flaky filo pastry come together in this delicious recipe. Perfectly seasoned minced lamb is encased in golden, crisp pastry, creating delightful little parcels of flavor. Serve these savory lamb filo tartlets warm, topped with creamy natural yogurt and a garnish of fresh chopped coriander for a satisfying and flavorful dish.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 1 tsp each ground cumin and cinnamon
- 2 tsp ground ginger
- ¼ tsp Chinese five-spice powder
- 2 garlic cloves , finely chopped
- 250g minced lamb
- 125ml vegetable stock
- 1 tbsp tomato purée
- 3 sheets filo pastry
- 50g butter , melted
- natural yogurt and chopped coriander , to serve
Instructions
- Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
- Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
- Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.
Cook Time
50M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 107 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.19 milligram of sodium
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