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Minced lamb filo tarts

Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results

  • Prep: 15 mins
    Cook: 50 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 107
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 1
  • Protein 5
  • Fat 8
  • Fibre 0
  • Salt 0.19

Nutrition per serving

  • Calories 107
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 1
  • Protein 5
  • Fat 8
  • Fibre 0
  • Salt 0.19

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

Method

  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.

  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.

  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.

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