Minced lamb filo tarts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
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- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 tsp each ground cumin and cinnamon
- 2 tsp ground ginger
- ¼ tsp Chinese five-spice powder
- 2 garlic clovesfinely chopped
- 250g minced lamb
- 125ml vegetable stock
- 1 tbsp tomato purée
- 3 sheets filo pastry
- 50g buttermelted
- natural yogurt and chopped corianderto serve
Nutrition: per serving
- kcal107
- fat8g
- saturates4g
- carbs5g
- sugars1g
- fibre0g
- protein5g
- salt0.19glow
Method
step 1
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.
step 2
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.
step 3
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.
