Moroccan-style lamb filo pie

Moroccan-style lamb filo pie

This recipe also works well with leftover
cooked chicken or pork.

Ready in 50mins

2 tbsp olive oil
1 red onion, sliced
1 level tsp chilli powder
1 level tsp ground cumin
2 level tsp flour
400g can chopped tomatoes
150ml water or stock
400g cooked Extra Special Welsh Borders
lamb,fat removed and cut into bite-size pieces,
leftover from roast lamb with vine tomatoes recipe
100g dried dates, chopped
2 tbsp chopped fresh flat-leaf parsley
270g pack filo pastry
25g Asda salted butter, melted with a large
pinch of cinnamon
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a heavy-based saucepan, add the
onion and cook slowly until soft. Add the spices,
cook for 30 seconds, then add the flour and cook
for a further 30 seconds. Add the tomatoes and
stock. Season with salt and pepper, bring to the
boil, cover and simmer for 6-7 minutes, stirring
occasionally. Add the meat, dates and parsley, mix
well and turn into a casserole dish.
Cut 6 pieces of filo pastry about 4cm larger than
the dish. Brush each layer with the melted butter
and cinnamon mixture and layer up. Score the top
with a sharp knife. Put on the pie and scrunch the
edges to make it fit.
Bake for 20 minutes or until the pastry
is golden brown.