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Flaky lamb pastilla recipe

Flaky lamb pastilla recipe

11 ratings

See method

  • Serves 8
  • 10 mins to prepare and 45 mins to cook
  • 231 calories / serving


  • 3-4 sheets filo pastry, kept under a damp cloth
  • 400g lean lamb mince
  • 1 tsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp ground coriander
  • 1tbsp honey
  • 50g sultanas
  • 1tbsp parsley, finely chopped
  • salt
  • pepper

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    5g 27%
  • Sugars

    6g 7%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 13.2g Protein 10.9g Fibre 0.6g


  1. Pre-heat the oven to 200°C.
  2. Combine the lamb mince, cumin, cinnamon, coriander and seasoning in a large mixing bowl. Mix well with your hands until combined.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes until the pastry if golden and flaky.
  6. 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.

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