Filo mince pie







Cook Time

70-75 Min


  • 1 tablespoon vegetable oil
  • 450g/1lb minced lamb
  • 1 red onion, sliced
  • 2 tablespoons chopped fresh coriander leaves
  • 25g/1oz plain flour
  • 50g/2oz canned cooked chickpeas, drained
  • 300ml/10fl oz lamb stock
  • 1 teaspoon ground cumin
  • 225g/8oz filo pastry
  • 100g/4oz dried apricots
  • 1 courgette, sliced
  • 25g/1oz butter, melted
  • salt and freshly ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion,coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
  • Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
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