Sri Lankan lamb filo parcels
The ultimate spiced lamb mince parcels
Serves
4 - 6
Prep Time
30 mins
Cook Time
20 mins
Transform lamb mince into little parcels that everyone will love. True comfort food, they're filled with New Zealand lamb mince, warming Sri Lankan spices, and soft chunks of potato, they’re wrapped in flaky filo pastry and baked to perfection. Serve with Greek yoghurt and a fresh salad for a crowd-pleasing meal. A spiced mango chutney would also be delicious too.
If the triangle parcel shape is too fiddly, you could make rectangular shaped filos by putting the mixture at one end, folding in the sides, and then rolling.
Pro tip: These freeze well for a future meal. Simply place on a lined tray and once frozen, place into a free flow bag.
Print
ShareIngredients
500g Quality Mark lamb mince
3 Tbsp olive oil
2 medium potatoes
peeled1 onion
finely diced½ courgette
grated (optional)4 garlic cloves
minced4 tsp Sri Lankan spice mix
store-bought or recipe below2 tsp chicken stock powder
2 tsp honey
handful baby spinach leaves
finely chopped (optional)to taste salt and pepper
large packet filo pastry
1 ½ tsp coriander seeds
¼ tsp fenugreek
1 ¼ tsp cumin seeds
⅓ tsp fennel seeds
⅓ tsp cardamom seeds
¼ tsp ground cloves
¼ tsp black mustard seeds
pinch cayenne pepper
Method
Preheat your oven to 180°C.
Cut your potatoes into 1cm cubes and add to a pot of boiling water on a medium heat. Keep an eye on them while you cook the mince, removing from the heat and draining when they're tender.
In a large frying pan, heat 1 Tbsp oil over a medium-high heat. Once hot, add the onion and courgette and cook for a few minutes, until the onion turns translucent. Add the mince and cook until brown.
Add the garlic and Sri Lankan spice mix and cook for one minute. Add the chicken stock, honey, and spinach, mixing well to combine. Remove from the heat and season to taste with salt and pepper.
Add the drained potato to the mince mixture and mash it together. Leave a few chunks.
Add the remaining two Tablespoons of oil into a small ramekin or dish. Open the filo pastry, laying it out flat on a clean surface. Cover it with a damp tea towel while not using. Take the top sheet off, brush it with olive oil, and then fold it in half lengthways to form a long rectangle. Put two heaped tablespoons of filling in one corner of the filo sheet and fold it over to the opposite edge to make a triangle. Continue folding the triangle along the filo, keeping the triangle shape with each fold.
Place the filo parcel on an oven tray and brush with a little more oil. Repeat until all the mix is used up. Bake in the oven for 20 minutes or until golden.
Serve with Greek yoghurt and seasonal salad.
Place all whole seeds in a small frypan over a medium heat. Toast until fragrant and slightly browned. Remove from the heat.
Combine the toasted seeds and the rest of the spices in a mortar and pestle. Grind them until the seeds have been coarsely ground - not quite a fine powder.
This should make the perfect amount of spice mix for this recipe.
Nutrition Information per Serving (219g)
This nutrition analysis is based on 6 serves and is for the lamb filo parcels only. Each serve uses 24g filo pastry.
