Moroccan Lamb Filo Pie

Step 1

If like us you have a gas oven, set it to gas mark 5 (107’C). Heat the oil in a large pan and fry the onion until soft. Add the lamb and brown. Stir in the spices and add the stock. Continue to cook on a medium heat for approximately 10 minutes, or until all the liquid has absorbed. Stir through the apricots and season well.

Step 2

Toast the pine nuts over low heat in a dry pan, add to the mince and add the parsley.

Step 3

Lay one sheet of filo pastry in the bottom of an ovenproof dish and lightly brush on some of the melted butter. Repeat this with two more sheets layering them up until the sides of the dish are completely covered with the excess pastry hanging over the edge.

Step 4

Add the filling and fold the excess pastry over the filling. Brush the top with the remainder of the melted butter.

Step 5

Brush the remainder of the pastry sheets with butter and tear into strips. Drape over the filling until covered. Bake for 15-20 minutes or until golden and crispy.