Ingredients
For the lamb mince filling
- 250g lean lamb mince
- 1 tablespoon rapeseed oil
- 2 onions, peeled and finely chopped
- 2 teaspoons ras el hanout seasoning
- 4 teaspoons tomato purée
- 1 x 400g can chopped tomatoes
- 100g dried plain couscous
- 100g baby spinach leaves
- 40g sultanas or raisins
- 100g feta cheese, crumbled
- Small bunch freshly chopped parsley
For the aubergine dip:
- 1 medium aubergine
- 1 tablespoon rapeseed oil
- 100g low fat yogurt
- Small handful roughly chopped fresh mint leaves
For the filo pastry:
- 8 sheets of filo pastry
- 25g butter, melted
- Pinch of ground cinnamon
- 30g flaked almonds
Method
- For the aubergine dip, preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- Cut the aubergine in half, season and drizzle with oil, wrap in foil and bake in the oven for 30 minutes.
- For the lamb mince filling, heat the oil in a non-stick heavy bottomed pan, fry the onion for a few minutes until soft but not coloured. Add the ras al hanout or Moroccan seasoning and cool for 1 minute, stirring gently.
- Add the lamb mince and cook for 5 minutes until brown, stirring occasionally. Add the tomato purée and cook for a further minute. Add the chopped tomatoes, stir, reduce the heat and simmer for 20 minutes.
- Add the couscous, spinach and sultanas or raisins. Mix well and remove from the heat. Cover and allow to stand for 6 minutes to allow the couscous to swell.
- Fluff the mixture up using a fork and fold in the feta cheese. Season, add the parsley, mix and set aside.
- Remove the aubergine from the oven and foil, cool slightly and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook for 5 minutes, stirring occasionally until the excess moisture has evaporated.
- Blitz the aubergine flesh in a blender with the yogurt and herbs. Season to taste, transfer to a bowl, cover and refrigerate until required.
- For the parcels, lay a filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining filo pastry with a damp tea towel to keep moist.
- Place 110g of the cooled filling onto the pastry, fold over and seal the edges well with the butter. Repeat with the remaining mixture using a new sheet of filo pastry for each parcel. To finish, you should have 8 parcels.
- Place each parcel on a non-stick baking tray and brush the tops with the remaining melted butter.
- Sprinkle the ground cinnamon and flaked almonds over the top of each parcel. Bake at 180°C, 160°C Fan, Gas Mark 4 for 15 minutes or until the pastry is crisp and golden
- Serve the parcels with the dip.
Tips:
If you want to make 16 parcels to serve 8 people, double the ingredients and use a 500g pack of lamb mince.
