Minted Lamb Parcels

Minted Lamb Parcels

Serves4
Points per serving 5½ (original points)

2 small red onions
8 sheets Filo pastry (30 x 35cm)
320g Lean Lamb
200ml Lamb stock (made with stock cube)
1tbsp Mint Sauce
Seasoning

Pre-heat oven to 200oC

Finely chop the onions. Spray a pan with spraylight and sauté until soft.

Meanwhile cube the lamb, then add to the onion, cook until browned.

Add the lamb stock and seasoning, then simmer until the liquid is reduced until virtually nothing. The lamb should be tender.

Allow to cool. Add the mint sauce.

Fold each sheet of Filo pastry in half. With the short edge towards yourself, place a spoonful of meat in the middle, about 5cm from the bottom edge.

Fold the top edge over by 5cm. Fold the sides of the pastry over to the edges of the meat.

Gently keep folding the parcel over on itself.

Place seam down on a non-stick baking sheet and spray with a little spraylight. Cook for about 15 - 20 minutes or until the pastry is golden.

Notes

Try different combinations of meat and seasonings