Lamb pastilla with yoghurt and mint
Item 1 of 1
You only need a handful of ingredients to turn leftover roast lamb into these beautiful pastillas. The meat is gently spiced before being wrapped in filo pastry, which is then charred and baked before being served with a simple yoghurt dip.
First published in 2019
Ingredients
Metric
Imperial
Lamb pastillas
- 20g of butter
- 1 onion, finely chopped
- 1 tsp ground cinnamon
- 1 pinch of allspice
- 450g of lamb, cooked and leftover from a roast, shredded
- 8 filo pastry sheets
- salt
- pepper
Yoghurt dip
- 250g of plain yoghurt
- 1/2 cucumber, grated
- 1/2 bunch of mint, leaves picked and chopped
- salt
- pepper
SAVE RECIPE
Method
1
Heat a frying pan over a medium heat. Sweat the onion in butter until soft without colour. Add the spices then leave to cool a little
- 20g of butter
- 1 tsp ground cinnamon
- 1 pinch of allspice
- 1 onion, finely chopped
3
Preheat the oven to 180°C/gas mark 4
4
Cut each sheet of filo pastry into 12cm-wide strips. Divide the lamb mixture into 8
5
Lay a portion of lamb across the width of the pastry and roll up into a 10x3cm parcel, sealing the edges with a little water. Repeat with the rest of the mixture until you're left with 8 pastillas
6
Heat a griddle pan until hot and cook the pastillas on both sides until golden, then place in the oven for 4–6 minutes to heat through
8
Serve the hot lamb pastillas with the yoghurt dip on the side
First published in 2019
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