Ingredients

The following ingredients have 12 Servings
  • 1 tbsp vegetable oil
  • 1 small onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and minced)
  • 1 thumb-sized piece ginger (peeled and minced)
  • 1 red chilli (I used Fresno variety, finely chopped (remove the seeds if you don’t like it too hot))
  • 2 tsp garam masala powder
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp chilli powder
  • 3/4 tsp salt
  • ¼ tsp black pepper
  • 300 g minced lamb
  • 75 g frozen petit pois peas
  • 6 sheets filo pastry
  • 3 tbsp melted butter
  • 1 tbsp finely chopped fresh coriander (to garnish)
  • 1 tsp chilli flakes (to garnish)

Instruction

  • Preheat the oven to 175C/350F.
  • Heat the oil in a medium frying pan and add the onion. Cook for 2-3 minutes until starting to soften. Add the garlic, ginger, chopped chillies, garam masala, ground coriander, cumin, turmeric, chilli powder, salt and pepper. Fry, stirring regularly for 2 minutes until the fragrance is released.
  • Add the lamb, and mixt together. Cook, stirring regularly, until the lamb is browned (about 5 minutes). Add in the peas and stir. Turn off the heat.
  • Whilst the lamb is cooking, lay the filo sheets out and brush melted butter on top of each sheet. Layer up the sheets, so you have 2 piles of 3 sheets. Use a 98mm (3+7/8") cookie cutter* to cut out circles. You should get at least 12 rounds (you may get a few more depending on your filo pastry sheet size).
  • Take a 12-hole shallow bun tin, and brush with melted butter. Fill each hole with a pile of the filo sheets. Squash them in, all the way to the edges.
  • Spoon in the lamb mixture and brush any pastry on show with melted butter.
  • Place in the oven for 12-15 mins until the filo pastry is crisp and browned.
  • Remove from the oven and serve hot, topped with a sprinkling of fresh coriander and chilli flakes.