Savoury lamb baklava
A rich filo pastry made with pine nuts and currants
Serves
6
Prep Time
10 mins
Cook Time
1 hr
The flavours of Morocco nestle under flaky filo pastry for a true family recipe that everyone will love.
The flavours of Morocco nestle under flaky filo pastry for a true family recipe that everyone will love.
Print
ShareIngredients
750g Quality Mark lamb mince
1 onion
finely chopped3 cloves garlic cloves
finely chopped1 Tbsp fresh thyme
1/2 cup pine nuts
lightly toasted1 cup currants
1/2 tsp ground allspice
375g filo pastry
16 sheets75g butter
melted2 potatoes
peeled and thinly sliced
Method
Brown the lamb and onion in a dash of oil in a frying pan.
Add the garlic and thyme and cook a further 1-2 minutes.
Add the tomatoes, nuts, currants and allspice and simmer, covered for 10 minutes.
Season with salt and pepper.
Brush 1 sheet of filo with butter and then top with a second.
Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm).
Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo.
Mark the top with a sharp knife.
Bake at 180°C for 35-40 minutes until the pastry is hot and golden.
Serve warm or cold with hummus and salad.
