Lamb and silver beet filo pies
(at time of publication)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 500g lean lamb steaks, diced
- 1 teaspoon ground cumin
- 3 tablespoons tomato paste
- 2 tablespoons plain flourall purpose flourX
- 400g can no-added-salt chopped tomatoes
- ½ cup reduced-salt beef stock
- 2 large carrots, sliced
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 4 cups chopped silver beet, white stalks removed
- olive spray oil
- 6 filo pastry sheets
1 Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes, or until soft. Add lamb and cook for 4-5 minutes, or until browned. Stir in cumin, tomato paste and flour; cook for 1 minute.
2 Add canned tomatoes, stock and carrots to pan; stir. Cover and simmer, stirring occasionally, for 30 minutes. Stir in chickpeas and silver beet; cook for a further 2 minutes, or until the silver beet has just wilted.
3 Preheat oven to 190°C. Lightly spray four small pie dishes with olive oil. Divide lamb mixture among dishes. Cut filo sheets, two at a time, into quarters; scrunch and arrange over lamb. Repeat process with remaining filo to cover all pies (or one large pie dish could be used instead). Spray filo topping with olive oil and bake for 25-30 minutes, or until golden.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 10g
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