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Moroccan lamb filo pie recipe

45 ratings

Bake something special for your next dinner party or family lunch with this Moroccan lamb filo pie recipe. Spiced lamb mince is combined with apricots, toasted pine nuts and parsley for a fragrant filling wrapped in crisp and buttery filo pastry. See method

Serves 6
5mins to prepare and 35-40mins to cook
380 calories / serving

Ingredients

1 tbsp olive oil
1 onion, chopped
500g minced lamb
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cumin
100ml lamb or chicken stock
75g dried apricots, chopped
50g pine nuts
handful parsley, roughly chopped
6 filo pastry sheets
50g butter, melted

Each serving contains

Energy
1580kj
380kcal 19%
Fat
29g 41%
Saturates
11g 55%
Sugars
6g 7%
Salt
1.8g 30%

of the reference intake
Carbohydrate 11.9g Protein 19g Fibre 2g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large pan and gently fry the onion until softened. Add the lamb and cook for 5 mins until browned, breaking up any clumps. Stir in the spices and cook for 1 min, then pour in the stock. Continue cooking over a medium heat for 15 mins, or until all the liquid has been absorbed. Stir the apricots through the mince and season well. Set aside to cool.
Meanwhile, toast the pine nuts in a dry pan for 2-3 mins until just golden, then leave to cool. Stir the cooled pine nuts and parsley through the mince.
To assemble the pie, put one sheet of filo pastry in a 20cm ovenproof dish and lightly brush with some of the melted butter. Repeat with three more sheets, layering the dish until the base and sides are completely covered, with the excess pastry hanging over the edge.
Spoon the filling into the dish and fold over the excess pastry to cover. Brush with melted butter.
Brush another filo sheet with butter and tear it into strips. Drape the strips over the filling, allowing them to fall unevenly in waves. Repeat with the remaining sheet of filo and brush again with melted butter. Bake for 15-20 mins, or until crispy and golden.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.