Savoury Lamb Baklava
Made with Pine Nuts, Currants and Filo Pastry
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Quick and Easy,
750g Quality Mark lamb mince
1, minced onion
1 tbsp, minced garlic clove
1 tbsp fresh thyme
1/2 cup, toasted pine nuts
1 cup currant
1/2 tsp allspice
375g, 16 sheets filo pastry
50-75g, melted butter
2, peeled and sliced Potatoes
To Make Baklava
Brown the lamb and onion in a dash of oil in a frying pan.
Add the garlic and thyme and cook a further 1-2 minutes.
Add the tomatoes, nuts, currants and allspice and simmer, covered for 10 minutes.
Season with salt and pepper.
Brush 1 sheet of filo with butter and then top with a second.
Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm).
Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo.
Mark the top with a sharp knife.
Bake at 180°C for 35-40 minutes until the pastry is hot and golden.
Serve warm or cold with hummus and salad.
Nutrition Information per Serving (364g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)