Filo pastry has the most wonderful light and crunchy texture. Here it is used in a Turkish recipe for fillo parcels filled with lamb and onion. A delicious snack at any time of the day.
- 500 g diced lamb
- 1 tbsp olive oil
- 1 onion, finely chopped
- salt and pepper
- 1 packet fillo pastry (handmade thick fillo is good if available)
- equal quantiites of sunflower and olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Simmer lamb in a heavy based saucepan over very low heat for 2 hours or until tender. No oil is required, stir occasionally so that it cooks evenly. Cool to room temperature and process cooked lamb in a food processor until finely ground.
Meanwhile, heat olive oil in a medium saucepan over low heat and fry onion until soft and golden. Set aside to cool to room temperature.
Combine ground meat and fried onion. Season to taste.
Spread a sheet of fillo pastry on a clean benchtop and cut into strips approximately 8 cm wide. Drizzle a little oil along the strips. Place ½ tablespoon of lamb mix at one end of each strip. Fold up each strip into a triangular pouch and place all pouches on a baking tray. Repeat with remianing pastry and mixture.
Preheat oven to 180ºC. Brush oil on pouches. Bake in batches for 20-30 minutes or until golden and crisp. Serve warm.