Lamb and sun-dried tomato parcels


Ingredients 11
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 1
    garlic clove, crushed
  • 600
    g
    lamb, trimmed and cubed
  • 60
    ml
    sour cream
  • 60
    ml
    chopped sun-dried tomatoes
  • 200
    g
    feta cheese, chopped
  • 30
    ml
    chopped fresh basil
  • 60
    ml
    sour cream
  • 8
    sheets phyllo pastry
  • 100
    g
    butter, melted
  • poppy seeds
 

Method

 
1. Preheat oven to 200 ºC. Heat oil in pan with the garlic, add the lamb and brown. Set lamb aside to cool. 2. Mix the sour cream, tomatoes, feta and basil in the bowl of a food processor. Add the lamb. 3. Brush each sheet of phyllo with the melted butter. Layer 2 sheets together. Place a quarter of the lamb mixture in the centre of the phyllo and form a parcel. Make 4 parcels. Brush the tops with butter and sprinkle with the poppy seeds. 4. Bake uncovered in a preheated oven for 10 minutes and serve.
 

Read more on: bake  |  lamb
 

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