A Moroccan Lamb Filo garnished with almond and served as bite sizes.
Ingredients • 1 Brown onion • 1 Garlic clove • Extra virgin olive oil • 10 Medjool dates • 2 Tablespoon currants • 500g Lamb mince • 2 Tablespoons of apricot jam • 6 Tablespoons ras el hanout • 2 Eggs • 5 Sheets of fi lo pastry • 50g Melted butter • Salt and pepper • 24 Blanched almonds
1. Finely dice the brown onion and garlic clove. 2. Heat a frying pan over a medium heat with a splash of olive oil and cook the onion and garlic until soft; set aside to cool. 3. Finely chop the dates and curants and soften in two tablespoons of recently boiled water. 4. In a large mixing bowl add the mince, apricot jam, ras el hanout, eggs and softened onions, garlic, currents and dates with a large pinch of salt and pepper. Mix until well-combined – clean hands will give you the best result. Leave to rest in the fridge until required. 5. Place the first sheet of filo pastry onto a clean work surface and brush with a thin layer of melted butter. Repeat the process for the remaining four sheets leaving the top layer without a layer of butter. 6. Lightly grease a mini-muffin tray with oil spray. 7. Using a cookie cutter that is two sizes larger than the muffin size, cut 24 circles from the filo sheet. 8. Place the filo circles into the tin, molding them into cups. 9. Spoon or pipe the lamb mixture into the cups until slightly higher than the side of the tin. 10. Garnish each one with a blanched almond. 11. Bake at 190 degrees for 25 to 30 minutes or until the bottoms are golden brown.