Moroccan-style filo swirl
This crispy filo pastry swirl is filled with spiced lamb, rice, feta and sultanas and is served with yogurt with pistachios and pomegranate seeds mixed in.
- CourseMain meal
- Prepare20 mins
- Cook50 mins
- Total time1 hr 10 mins
- 125g Tilda Pure Basmati Rice
- 1 tbsp olive oil, plus extra for brushing
- 1 red onion, very thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp Cooks' Ingredients Ras El Hanout
- 250g essential Waitrose Lamb Mince
- 100g feta, crumbled into small pieces
- 50g sultanas
- 270g 6 sheets filo pastry
- 250g whole milk natural yogurt
- 15g pistachios, shelled and chopped
- 110g pack Waitrose pomegranate seeds
Preheat oven to 200°C, gas mark 6. In a bowl, rinse the rice in cold water. Heat 1 tbsp of the oil in a medium saucepan and fry the onion and garlic for 2–3 minutes, then add the ras el hanout and lamb and fry for a further 4–5 minutes.
Add the rice and 350ml of boiling water to the pan, cover and cook gently for 8 minutes. Turn off the heat and stir in the feta and sultanas then tip into a bowl and leave to cool a little.
Lay out 5 sheets of the fi lo pastry, short sides facing towards you, each overlapping by 5cm. Distribute the lamb mixture along the longest side of the pastry, about 15cm up from the bottom edge, and 10cm clear from either side.
Fold the bottom edge of the pastry over so that the lamb fi lling is covered and roll the pastry so it forms a cigar shape, keeping it as tight as possible. Coil the roll into a spiral, patch up any breaks with the spare piece of pastry. Slide onto a baking sheet, brush with oil and bake for 30–35 minutes, until golden and piping hot.
Stir half the pistachios and pomegranate seeds through the yogurt and spoon into a serving bowl and sprinkle the remainder on top. Slice the pastry coil and serve with the yogurt.
Typical values per serving when made using specific products in recipe