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You only need a handful of ingredients to turn leftover roast lamb into these beautiful pastillas. The meat is gently spiced before being wrapped in filo pastry, which is then charred and baked before being served with a simple yoghurt dip.
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Lay a portion of lamb across the width of the pastry and roll up into a 10x3cm parcel, sealing the edges with a little water. Repeat with the rest of the mixture until you're left with 8 pastillas
6
Heat a griddle pan until hot and cook the pastillas on both sides until golden, then place in the oven for 4–6 minutes to heat through
7
Mix the cucumber and mint into the yoghurt and season with salt and pepper
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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Lamb pastilla with yoghurt and mint
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