Pre-heat the oven to 200°C.
Combine the lamb mince, cumin, cinnamon, coriander and seasoning in a large mixing bowl. Mix well with your hands until combined.
Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Brown the mince well all over, stirring occasionally, for roughly 6-7 minutes. Remove from the heat and stir in the sultanas, honey and parsley. Adjust the seasoning to taste.
Line a 7 inch ceramic pie plate with the damp pastry, cutting off any overhanging pastry. Fill the pastry with the lamb mixture. Cover with the remaining damp pastry sheets as evenly as possible and seal well at the edges by tucking in under the filo pastry used to line the base.
Bake for 20-25 minutes until the pastry if golden and flaky.
Remove and allow to cool for a few minutes before turning out and cutting into portions.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.