Lamb pastilla with yoghurt and mint

by Bryn Williams
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4
30 minutes

Ingredients

Lamb pastillas

  • 20g of butter
  • 1 onion, finely chopped
  • 1 tsp ground cinnamon
  • 1 pinch of allspice
  • 450g of lamb, cooked and leftover from a roast, shredded
  • 8 filo pastry sheets
  • salt
  • pepper

Yoghurt dip

  • 250g of plain yoghurt
  • 1/2 cucumber, grated
  • 1/2 bunch of mint, leaves picked and chopped
  • salt
  • pepper

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
  • 20g of butter
  • 1 tsp ground cinnamon
  • 1 pinch of allspice
  • 1 onion, finely chopped
2
Add the shredded lamb to the mixture and season with salt and pepper
  • salt
  • pepper
  • 450g of lamb, cooked and leftover from a roast, shredded
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
  • 8 filo pastry sheets
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
  • 250g of yoghurt
  • 1/2 cucumber, grated
  • 1/2 bunch of mint, leaves picked and chopped
  • salt
  • pepper
8
Serve the hot lamb pastillas with the yoghurt dip on the side