You can make your own filo parcels at home for way less then what they are charging in the shops. And I often think that what you create at home is much more flavorsome.The other night I thought that I would create some lamb, pumpkin and fetta parcels {because I have been playing around with Middle Eastern flavours of late}.
LAMB, PUMPKIN AND FETA PARCELS
600 grams of lamb mince
2 red onions
200 grams of pumpkin
2 cloves of garlic
200 grams of fetta
2 tbsps of mint
2 tbsps of sumac
100mls of apricot nectar
10 sheets of filo pastry
sesame seeds
Brown your mince. When it is about half way, add diced onion and crushed garlic and sweat off until fragrant. Add your diced pumpkin and the apricot nectar and lower the temp.
Once the pumpkin has begun to soften, remove the mince from the heat and stir through the fetta, mint and sumac. Allow the filling to cool slightly.
Take two sheets of filo; place a cup of filling at the end and then roll up the parcel. Repeat with the remaining filo and filling – and then sprinkle all of the parcels with sesame seeds and bake for 40 minutes at 180 degrees.
Serve with steamed green beans and homemade hommus.
