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- 4 Tbsp.
olive oil
- 1
red onion, finely chopped
- 1
large carrot, finely chopped
- 250 g
pack lamb mince
- 2 Tbsp.
harissa paste
- 1 tsp.
ground cinnamon
- 1 tsp.
ground cumin
- 150 g
dried brown lentils, rinsed
- 1
red pepper, finely diced
- 6
filo pastry sheets, we used Jus-Rol
Salad, to serve
- Step 1 Heat 1tbsp oil in a large deep frying pan over medium heat and fry onion and carrot for 10min, until softened and lightly golden. Stir in lamb and cook for 8-10min until browned all over. Add harissa, cinnamon and cumin and cook for 2min then add the lentils, red pepper, 800ml (11/3 pint) water and some seasoning.
- Step 2Bring to a boil, cover and simmer for 20-25min, until lentils are tender and have absorbed all the liquid. Check seasoning and cool.
- Step 3Preheat oven to 200°C (180°C fan) mark 6. Working one sheet at a time, cut the filo in half to make 2 smaller rectangles. Brush top of both rectangles with oil and stack. Spoon 1/6 of the lamb mix into the centre of the filo, then bring up the pastry edges and press above the meat to seal into a parcel. Place on a baking tray lined with baking parchment. Repeat with remaining pastry, oil and lamb filling. Brush tops of parcels with a little more oil.
- Step 4Cook for 12-15min, until golden brown and piping hot. Serve with salad.
Freeze ahead
Prepare to end of step 3. Wrap in clingfilm, trying not to squash the filo too much. Freeze for up to 1 month. To serve, unwrap and cook from frozen in a preheated oven, allowing an extra 8min, or until golden brown and filling is piping hot.
Per serving:
- Calories: 373
- Protein: 18g
- Total fat: 15g
- Saturates: 4g
- Carbs: 39g
- Total sugars: 5g
- Fibre: 6g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
