Lamb pastilla with yoghurt and mint

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.

First published in 2019

Ingredients

Metric

Imperial

Lamb pastillas

Yoghurt dip

Method

1
Heat a frying pan over a medium heat. Sweat the onion in butter until soft without colour. Add the spices then leave to cool a little
2
Add the shredded lamb to the mixture and season with salt and pepper
3
Preheat the oven to 180°C/gas mark 4
4
Cut each sheet of filo pastry into 12cm-wide strips. Divide the lamb mixture into 8
5
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
8
Serve the hot lamb pastillas with the yoghurt dip on the side

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.