Ingredients
Makes 6 Pies
375g Antoniou Fillo Pastry
250ml olive oil
2 tablespoons olive oil
500g beef mince (ground beef)
1 onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon paprika
Pepper, to taste
Salt, to taste
1 tablespoon sesame seeds
To serve
Labneh (or Greek style yoghurt)
Fresh parsley
Olive oil
Sumac
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature. Preheat the oven to 180 degrees Celsius, fan forced.
To make the beef
Heat the olive oil in a medium sized frypan over medium heat. Add the onion and cook until it’s transparent. Add the beef mince and stir until seared. Add the garlic and cook for a further minute (if the pan is dry, add some more olive oil). Add the cumin, coriander, paprika, pepper and salt. Cook for two minutes. Remove from the heat and season with salt and pepper.
To assemble the pies
Lay one sheet of Fillo Pastry onto your work bench and brush with olive oil. Place another sheet on top and brush with oil. Spread one sixth of the mixture over the Fillo Pastry and top with another sheet of pastry. Brush with olive oil. Scrunch the pastry into a concertina design and roll into a spiral. Transfer to a baking tray and sprinkle with sesame seeds.
To serve
Top each pie with a dollop of yoghurt, a drizzle of olive oil, bite with some of the spiced lamb, followed by the labneh, pomeganate arils and mint leaves.
Learn how to make Beef Fillo Crinkle Pies