Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.

Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.

To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds

1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.

Allow to stand and cool for ten minutes before serving.

Photo Courtesy of: Mart_Moppel