Middle Eastern lamb pies


Ingredients 17
Servings 0
Time

Ingredients

  • 30
    g
    pine nuts or almond flakes
  • 15
    ml
    olive oil
  • 25
    g
    butter
  • 500
    g
    lamb, cut into small cubes
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 410
    g
    tomatoes, chopped
  • 5
    ml
    sugar
  • 3
    ml
    allspice
  • 30
    ml
    fresh chopped parsley
  • salt
  • pepper
  • pinch of cayenne pepper
  • lemon juice
  • 250
    ml
    water
  • 5
    ml
    gravy powder
  • 1
    packet phyllo pastry
 

Method

 
Sauté pine nuts in olive oil and butter and set aside. Brown lamb well and set aside. Sauté onion and garlic, then return meat and pine nuts to pan. Add remaining ingredients except gravy powder and season well. Cover and simmer until meat is tender. Stir in gravy powder. Allow filling to cool. Lay out phyllo and cut into 3 rectangles. Cover with a damp tea towel. Take out 2 layers and brush each one with melted butter. Lay them on top of each other. Put a spoonful of the filling along one of the short edges, roll the phyllo over it, tuck edges in and continue to roll up. Place on greased baking sheet, brush with butter and bake in an oven preheated to 170 ºC for about 30 minutes until golden brown.
 

Read more on: bake  |  lamb
 

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