Name: Minced lamb filo tarts
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 12
Cuisine: Moroccan
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

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Minced lamb filo tarts

Minced lamb filo tarts

Good Food team

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Makes 12

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal107
fat8g
saturates4g
carbs5g
sugars1g
fibre0g
protein5g
salt0.19g

low

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.

Recipe from Good Food magazine, May 2011

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A star rating of 4.8 out of 5.8 ratings

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