Spicy Lamb Borek
Easy Minced Lamb Borek with Flaky Filo
8
Serves
25 mins
Prep Time
25 mins
Cook Time
Recipe author
Sophie Gray
Crispy filo and spicy minced lamb make a delicious savoury snack with drinks, or a light meal with a salad or seasonal vegetables. Make them in advance, re-heat as required and serve on their own or with a dipping sauce, then just watch them disappear!
Rate this recipe
Share
High Protein
High Iron
Ingredients
500g Quality Mark lamb mince
i
2 garlic cloves
crushed
2 tsp ground cumin
1/2 tsp salt
pinch black pepper
a pinch of
a handful of parsley
chopped
2 Tbsp lemon juice
1 egg
8 sheets filo pastry
1/4 cup butter
melted
Method
To Make Borek
1
Pre-heat the oven to 180°C.
2
In a medium saucepan or frying pan, brown the lamb mince, pressing with a fork or potato masher so it’s fine and crumbly.
3
Add the crushed garlic, cumin, salt, pepper and parsley and mix well.
4
Stir in the lemon juice and set the mixture aside to cool, then mix in the egg.
5
Lay out a sheet of filo, keeping the remaining sheets covered with a sheet of greaseproof paper and a damp tea towel.
6
Brush the filo sheet lightly with the melted butter or oil.
7
Lift one short side of the pastry and fold it over the other half, creating a rectangle.
8
Brush lightly with oil and spoon ¼ cup of cooled lamb mixture in a strip along the short side of the pastry.
9
Roll over once, then fold in both sides to enclose the filling.
10
Roll the parcel over until you have a neat bundle and place with the join facing down, on a greased tray.
11
Repeat until all the Borek have been assembled.
12
Once assembled, brush lightly with oil or melted butter and bake for 20-25 minutes until golden and crispy.
13
Serve warm.
Nutrition Information per Serving (199g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1655 kJ (395 kcal)
Protein
30.7g
Total Fat
22.7g
Saturated Fat
10.9g
Carbs
16.6g
Sugars
1.1g
Sodium
578mg
Iron*
4.0mg
* Percentage of recommended daily intake (Aust/NZ)
