Middle Eastern Lamb Parcels
Ingredients
makes 6
2 tbsp olive oil
1 onion finely diced
2 cloves garlic
500g lamb mince
Salt and pepper
2 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sumac
100g (approx. 4 cups) shredded kale or spinach
100g feta crumbled
6 sheets Antoniou Fillo pastry
olive oil spray
Recipe Tips
Pie tins
We used 6 pie tins measure 12.5cm in diameter for this recipe.
Olive oil spray or Olive oil
Both olive oil spray and brushed on olive work well for this recipe, the choice is yours.
Method
Before you begin this Fillo Pastry recipe, take your fresh Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 220 deg C and line a baking tray with baking paper.
In a large pot or pan heat the olive oil on a medium heat and sauté the onion and garlic until softened.
Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add your salt, pepper, molasses, cumin, cinnamon and sumac. Cook for 10-15 mins on a simmer and then add the shredded kale. Stir the kale until wilted and remove from the heat. Allow the mixture to cool completely before mixing through the crumbled feta cheese.
To make the parcels, spray pie tins with olive oil spray (or brush with olive oil) and set aside. Take one sheet of Fillo Pastry, spray with olive oil and lay another Fillo sheet on top. Cut into four even squares and then stack two squares on top of one another in the pie tin to form a star shape. Repeat with remaining two squares.
In the centre of the stacked fillo squares add 2-3 tablespoons of the cooked lamb mixture and wrap up into a neat parcel (resembling a small “money bag” or purse).
Spray each parcel with olive oil and repeat to make 4 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.
Allow to cool for 10 mins before serving with baba ganoush or hummus.
Lamb Shank Pies
Ingredients
makes 4
4 small lamb shanks
2 tbsp olive oil
white onions, finely diced
stalks celery, finely diced
carrots, finely diced
parsnips, cleaned, peeled and finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
salt and pepper to season
12 sheets Antoniou Fillo pastry
olive oil spray
1 beaten egg mixed with 1 tbsp water
Method
In a large pot heat the olive oil and sear the shanks until browned evenly all over. Remove the shanks and set them aside.
In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Stir continuously till the vegetables soften (approx. 10 minutes) and then add one tablespoon of the flour. Stir again.
Whisk the remaining flour with the wine and tomato passata in a large jug and pour into the pot. Add the lamb shanks into the liquid, ensuring the meat is fully submerged.
Cook on high till the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.
Remove the shanks from the pot and set aside. Return the pot to the stove and cook the sauce with the vegetables for a further10-20 mins.
Preheat your oven to 180 deg C.
Place each individual shank in a separate deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.
Take 3 sheets of Antoniou Fillo pastry and with the longer edge facing you, cut in half. You will end up with 6 even squares. Spray each square with olive oil and layer one stacked square on top of another to form a star shape. Cut a small cross in the centre of the star shaped fillo and place evenly over the pie dish making sure the bone is sticking out in the centre. Trim the edges around the pie dish or bowl and brush with egg wash to ensure the pastry sticks. Repeat with the remaining pies.
Bake in the oven for 15-18 mins until golden brown and allow to cool for 5 mins. Serve with minted peas.
Chorizo Sausage Rolls
Ingredients
makes 15
1 red onion, finely diced
1 small carrot, finely diced
600 grams raw chorizo sausages (not the cooked or cured ones), skins removed
250 grams store bought chargrilled peppers, drained
1 tsp Spanish smoked paprika
2 cloves garlic
1 medium sized chilli, cleaned with seeds removed
3 tbsp chopped parsley
2/3 cup fresh breadcrumbs
10 sheets Antoniou Fillo pastry
olive oil spray
1 egg, lightly beaten
sesame seeds
Method
Preheat your oven to 180 deg C and line a large tray with baking paper.
Sauté the onion and carrot in a pan with a little olive oil on a medium to high heat until caramelised (about 5-7 mins). Once cooked set aside to cool.
In a food processor combine the chorizo meat, peppers, paprika, garlic, chilli, parsley, breadcrumbs and cooked onion/carrot mixture. Process until it resembles a fine paste.
Take 5 sheets of the fillo and lay them out on a clean bench widthways (the longer end facing you). Spray each sheet with a little olive oil spray and stack neatly in a pile.
Using a sharp knife divide and cut the fillo sheets into three lots. Using a spoon place 4 tbsps of the chorizo mixture along the longer edge of the cut pastry leaving a 2cm border on each side. Fold the sides of the pastry over and seal with a little beaten egg. You should end up with one large sausage roll. Cut this again into 3 smaller sized rolls. Brush each sausage roll with a little beaten egg and sprinkle with sesame seeds.
Repeat with the remainder of the pastry till you end up with a total of 15
Bake in the oven for 35-40 mins until the sausage rolls are crispy and golden.
BBQ Duck Fillo Spring Rolls
Fresh Berry and Lemon Mascarpone Tarts
Ingredients
serves 6
250g mascarpone cheese
½ cup Greek style yoghurt
1/3 cup store bought lemon curd or lemon butter (see tip)
1 teaspoon finely grated lemon rind
2 tablespoons pure icing sugar, sifted – plus extra for dusting
1/3 cup blanched almonds
2 tablespoons caster sugar
12 sheets Antoniou Fillo Pastry
150g melted butter
250g fresh berries (raspberries/ blueberries/blackberries)
mint sprigs, to garnish.
Method
Place mascarpone, yoghurt, lemon curd, lemon rind and icing sugar in a bowl and beat with a wooden spoon until combined. Cover and refrigerate.
Preheat oven to 180ºC. Spread almonds on an oven tray. Bake 5 minutes or until lightly toasted. Cool. Place in a food processor and process until finely chopped (do not over process or the nuts will become buttery). Add sugar and process until just combined. Place in a small bowl and set aside.
Grease six 11cm diameter loose base flan tins. Lay 1 sheet fillo on bench (cover remaining fillo with a tea towel). Brush fillo sheet with some of the melted butter. Sprinkle over 2 teaspoons of the almond mixture. Top with another sheet of pastry and brush with butter, then sprinkle with another 2 teaspoons almond mixture. Fold in halves crossways. Trim to form a square and brush with butter. Press pastry into a prepared flan tin and fold in edges, pleating to form a 1.5cm border. Brush border with butter. Repeat with remaining pastry, butter and almond mixture..
Place flan cases on a tray and line each with a square of baking paper. Fill with pastry weights or uncooked rice. Bake 10 minutes, then remove from oven and allow to stand for 15 minutes. Remove paper and weights. Bake for a further 5-10 minutes or until lightly golden. Cool 10 minutes in pan, then remove to a wire rack to cool completely..
Divide lemon mixture between tarts and top with berries. Garnish with mint sprigs.
Cook’s Tip: Fillo pastry cases can be prepared up to 6 hours in advance. Store in an airtight container. Fill cases just before serving. Lemon curd and lemon butter are sold in jars in the ‘spreads’ section of the supermarket