Think of this as our HelloFresh, Aussie-inspired twist on the old fashioned servo pie. Swap out tricky pastry for an easy free form filo, add lamb infused with delicious Middle Eastern flavour and dollop with a fancy tomato chutney and you’ve got a winner.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 4 people
/ Serving 4 people
baby spinach leaves
pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Middle Eastern spice blend
tomato chutney(May be present Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. Remove the filo pastry from the fridge. TIP: It’s easier to work with filo pastry when it is at room temperature.
Finely chop the brown onion (use suggested amount). Roughly chop the baby spinach leaves. In a small bowl, melt the butter.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Add a drizzle of olive oil, the brown onion and the lamb mince and cook for 5-6 minutes, breaking up with a wooden spoon, until the onion is softened and the lamb is browned. Add the Middle Eastern spice blend and a pinch of salt and pepper and cook for 1 minute, or until fragrant. Add 1/2 the baby spinach leaves and stir to wilt.
Lay 2 sheets of filo pastry flat on a chopping board. Place 1/5 of the lamb mixture in the centre of the left-hand side of the pastry. Fold in the top, bottom and left-hand edges, then roll the pastry over to make a parcel. Repeat with the remaining lamb mixture and remaining filo pastry sheets. Brush each parcel with the melted butter and transfer to anoven tray lined with baking paper. Place in the oven to bake for 15-20 minutes, or until golden.
While the parcels are baking, cut the cucumber and tomato into 1 cm chunks. In a large bowl, toss the cucumber, tomato and remaining baby spinach leaves with the balsamic vinegar and 1 tbs of olive oil. **TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the easy lamb and pine nut filo parcels between plates. Serve with a dollop of the tomato chutney and the salad on the side.