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Amanda McInerney of www.lambsearsandhoney.com

Moroccan Lamb, Sweet Potato & Feta Parcels

A great way to use up any left-over roast lamb meat. Leftover chicken meat would be just as lovely in this recipe too. Serve with a salad for a light meal or with drinks. You can buy the Moroccan spice mix, Ras el Hanout, in gourmet shops.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: Main
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 2 cups finely chopped cold lamb
  • 2 cups cooked sweet potato, cooled and diced
  • 4 spring onions chopped
  • 1 tsp Ras el Hanout
  • 1/4 cup currants
  • 1/4 cup toasted almonds, sliced
  • 200 gms creamy feta cheese
  • 1 pkt phyllo pastry
  • Melted butter for brushing the pastry
  • Icing sugar

Method
 

  1. Preheat oven to 180C (350F). Line baking sheets with baking paper.
  2. Place all filling ingredients in a large bowl and combine gently, trying not to break up the feta too much.
  3. Open the phyllo pastry and cover with a damp tea towel to keep moist. You will need to work fairly quickly so that the pastry doesn't dry out.
  4. Using one sheet of phyllo at a time, brush all over with melted butter. Place a heaped tablespoon of filling in a line at the narrow edge of the pastry and fold pastry over. Fold in the sides and roll up to form a cigar shape. Place on baking sheet.
  5. Continue until all filling used up.
  6. Brush all the pastries with melted butter, place in oven and bake for 20 minutes or until crisp and golden.
  7. Dust with icing sugar before serving.

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