So, although technically not a roll, more of a parcel or samosa-style dish, this recipe is perfect for using up any left over meat you have from a roast dinner. I actually did this recipe a while ago, with left over lamb from my Easter roast, however I think it’s perfect for a light dinner or even a picnic now we are getting into the warmer weather.
This recipe is inspired by Moroccan style flavours, a base of meat combined with delicious spices to bring more flavour to the dish. I also chose to use filo pastry for these as it is a little lighter and gives that delicious crunch. All paired with the fresh taste of homemade tzatziki, it is worth saving a little bit of your Sunday dinner for! They are very easy to make, and if you are well prepared you can make the filling the day before and leave in the fridge to save time the next day.
Happy baking X
Makes: 10 parcels
Time: 2 hours
For the filling
500 g roasted lamb- cut into cubes
80 g peas
3 tsp cumin
1 tsp cinnamon
1 tsp white pepper
1 tsp coriander seeds- roughly crushed
2 tbsp tomato puree
50 ml water
For the pastry
10 sheets filo pastry
120 g butter, melted
For the tzatziki
100 g natural yoghurt
½ cucumber, peeled and grated
½ lemon
1 clove of garlic
1 tbsp oil
1 sprig of mint, finely chopped
Method:
1. Put all the filling ingredients together in a large bowl and mix until well combined, set aside for 30 mins to 1 hour.
2. Meanwhile, heat your oven to 180°C. Make the tzatziki by combining the yoghurt, cucumber, lemon, mint, garlic and oil. Mix well and set aside
3. Use one sheet of pastry per parcel. First, fold in half lengthways
4. Add a generous spoonful of the mixture into the middle at one end and fold along the diagonal until the edges meet and you have a large triangle
5. Coat with melted butter and repeat, until you are left with your parcel (it should take 4-5 folds)
6. Coat again with butter and place on a baking tray
7. Once you have filled your tray, bake in the oven for 15-18 mins, or until golden brown and crispy.
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