Spicy lamb borek
Flaky filo encases a spiced lamb mince filling
Serves
8
Prep Time
25 mins
Cook Time
25 mins
Crispy filo and spicy minced lamb make a delicious savoury snack with drinks, or a light meal with a salad or seasonal vegetables. Make them in advance, re-heat as required and serve on their own or with a dipping sauce, then just watch them disappear!
Crispy filo and spicy minced lamb make a delicious savoury snack with drinks, or a light meal with a salad or seasonal vegetables. Make them in advance, re-heat as required and serve on their own or with a dipping sauce, then just watch them disappear!
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ShareIngredients
500g Quality Mark lamb mincei
2 garlic cloves
crushed2 tsp ground cumin
1/2 tsp salt
pinch black pepper
a pinch ofa handful of parsley
chopped2 Tbsp lemon juice
1 egg
8 sheets filo pastry
1/4 cup butter
melted
Method
Pre-heat the oven to 180°C.
In a medium saucepan or frying pan, brown the lamb mince, pressing with a fork or potato masher so it’s fine and crumbly.
Add the crushed garlic, cumin, salt, pepper and parsley and mix well.
Stir in the lemon juice and set the mixture aside to cool, then mix in the egg.
Lay out a sheet of filo, keeping the remaining sheets covered with a sheet of greaseproof paper and a damp tea towel.
Brush the filo sheet lightly with the melted butter or oil.
Lift one short side of the pastry and fold it over the other half, creating a rectangle.
Brush lightly with oil and spoon ¼ cup of cooled lamb mixture in a strip along the short side of the pastry.
Roll over once, then fold in both sides to enclose the filling.
Roll the parcel over until you have a neat bundle and place with the join facing down, on a greased tray.
Repeat until all the Borek have been assembled.
Once assembled, brush lightly with oil or melted butter and bake for 20-25 minutes until golden and crispy.
Serve warm.
Nutrition Information per Serving (199g)
This nutrition analysis is based on 8 serves.
