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Scotch Lamb Filo Parcels

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Need a new dinner party show stopper? Wow your guests with a tasty Moroccan inspired Lamb filo parcels filled with an array of spices and served with a silky aubergine dip.

How to cook & Ingredients

30 mins
50 mins
4

Nutritional Information per Serving

Energy

694 kcal

Fat

30g

Sat Fat

11g

Carbs

71g

Sugars

18g

Fibre

9.1g

Protein

31g

Salt

1.6g

Ingredients 

For the mince filling:

250g lean Scotch Lamb mince

1 tablespoon Scottish rapeseed oil

2 onions, peeled and finely diced

2 teaspoons ras el hanout

4 teaspoons tomato purée

1 x 400g can chopped tomatoes

100g dried couscous

100g spinach leaves

40g sultanas

100g feta cheese, cut into 1cm cubes

Salt and black pepper

Small bunch freshly chopped parsley

For the aubergine dip:

1 meduim aubergine, halved

1 tablespoon Scottish rapeseed oil

100g low fat yogurt

Small handful roughly chopped fresh mint leaves

For the filo pastry:

8 x sheets of filo pastry

25g butter, melted

Pinch of ground cinnamon

30g flaked almonds

Cooking Method

For the mince filling:

  • Heat the oil in a non-stick heavy bottomed pan fry the onion for a few minutes until soft, without colouring. Add the ras el hanout and cook for1 minute.

    1
  • Add the Scotch Lamb and cook for 5 minutes until brown. Add the tomato purée and cook for a further minute. Add the chopped tomatoes and simmer for 20 minutes.

    2
  • 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.

    3
  • Fluff the mixture up using a fork and fold in the feta cheese. Season and add the parsley.

    4

For the aubergine dip:

  • Preheat the oven to 200°C, 180°C Fan, Gas Mark 6

    1
  • Cut the aubergine in half, season and drizzle with oil. Position the two aubergine halves back together, wrap in foil and bake in the oven for 30 minutes.

    2
  • Remove the aubergine from the foil and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook, stirring occasionally for 5 minutes until the excess moisture has evaporated.

    3
  • Blitz the aubergine in a blender with the yogurt and herbs. Season to taste.

    4

For the parcels:

  • Lay one filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining pastry with a damp tea towel to keep moist.

    1
  • Place 110g of 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 to make 8 parcels.

    2
  • Place each parcel on a baking tray and brush the tops with the melted butter.

    3
  • Sprinkle with the ground cinnamon and flaked almonds. Bake at 180°C, 160°C Fan, Gas Mark 4 for 15 minutes or until the pastry is crisp and golden. Serve with the dip.

    4

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Serving Suggestion

Tip: If you can’t find ras el hanout seasoning, make your own by blending 1 teaspoon ground paprika,1 teaspoon ground ginger, 1 teaspoon ground cumin and 1 teaspoon saffron threads

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