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Lamb Filo Parcels

Lamb Filo Parcels

By Morrisons
Published on 18 September 2020
These surprisingly simple to make Middle Eastern style filo parcels are packed with flavour, so make it home cooked with lamb tonight.
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Time and servings

1 hr 20 minsTotal time
4Servings
30 minsPrep time
50 minsCooking time

Ingredients

  • 1 medium aubergine
  • 1 tbsp of rapeseed oil
  • 100 g of low fat yogurt
  • 30 g of flaked almonds
  • 1 small handful of roughly chopped fresh mint leaves
  • 1 250g pack filo pastry
  • 25 g of butter, melted
  • 1 pinch of ground cinnamon
  • 250 g of lean lamb mince
  • 1 tbsp of rapeseed oil
  • 2 onions, peeled and finely diced
  • 100 g of baby spinach leaves
  • 40 g of raisins
  • 100 g of feta cheese, crumbled
  • 2 tsps of ras el hanout
  • 4 tsps of tomato purée
  • 1 400g can chopped tomatoes
  • 100 g of dried plain couscous
  • 1 small bunch of freshly chopped parsley

Method

  1. Step 1

    For the aubergine dip, preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

  2. Step 2

    Cut the aubergine in half, season and drizzle with oil, wrap in foil and bake in the oven for 30 minutes.

  3. Step 3

    For the lamb mince filling, heat the oil in a non-stick heavy bottomed pan fry the onion for a few minutes until soft, but not coloured. Add the ras el hanout or Moroccan seasoning and cook for 1 minute, stirring gently.

  4. Step 4

    Add the lamb mince and cook for 5 minutes until brown, stirring occasionally. Add the tomato purée or paste and cook for a further minute. Add the chopped tomatoes and simmer for 20 minutes, stirring once.

  5. Step 5

    Add the couscous, spinach and sultanas. Mix well and remove from the heat. Cover and allow to stand for 6 minutes to allow the couscous to swell.

  6. Step 6

    Fluff the mixture up using a fork and fold in the feta cheese. Season, add the parsley, mix and set aside.

  7. Step 7

    Remove the aubergine from the oven and the foil, cool slightly and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook for 5 minutes, stirring occasionally until the excess moisture has evaporated.

  8. Step 8

    Blitz the aubergine flesh in a blender with the yogurt and herbs. Season to taste, transfer to a bowl, cover and refrigerate until required.

  9. Step 9

    For the parcels, lay a filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining filo pastry with a damp tea towel to keep moist.

  10. Step 10

    Place 110g of the cooled filling onto the pastry and fold over making sure the edges are sealed well with the butter. Repeat with the remaining mixture using a new sheet of filo pastry for each parcel. You should have 8 parcels.

  11. Step 11

    Place each parcel on a baking tray and brush the tops with the remaining melted butter.

  12. Step 12

    Sprinkle the ground cinnamon and flaked almonds over the top of each parcel. Bake at 180°C, 160°C Fan, Gas Mark 4 for 15 minutes or until the pastry is crisp and golden. Serve the parcels with the dip.