Lamb Borek

Nutrition per serve

Ingredients

• 1pcs onion
• 250g lamb mince
• 10g Spanish seasoning
• 20g raisins
• 50g tomato paste
• 375g filo pastry
• 10g toasted sesame seeds
• 1pcs tomato
• 50g mixed salad leaves
• 15ml extra virgin olive oil
• 1pcs olive oil spray
• 10ml red or white wine vinegar

Method

1. Step 1 — Start filling
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Finely chop the onion. Heat 2 tsp extra virgin olive oil in a medium frypan over medium-high heat. Cook the onion, stirring regularly, for 4-5 mins until softened. Add the lamb mince to the onion and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
2. Step 2 — Finish filling
   Add the Spanish seasoning, raisins, half the tomato paste* and 2 tbs water to the mince mixture and cook, stirring, for 1 min. Transfer the lamb mixture to an oven tray and spread out evenly, then set aside to cool (the filling needs to be cool or the pastry will be soggy).
3. Step 3 — Prep filo stacks
   While the lamb filling is cooling, put 1 filo sheet on a bench (keep the remainder covered with a damp tea towel to prevent it drying out). Spray with olive oil. Top with another filo sheet and spray with olive oil. Repeat twice more to make 3 filo stacks.
4. Step 4 — Roll filo logs
   Put one-third of the lamb mixture along the long edge of each filo stack, leaving a 3cm border. Roll up, enclosing the filling, to make 3 logs. (Don't roll the logs too tightly or the filo may split when baked.)
5. Step 5 — Bake borek
   Put 1 filo log on the lined tray and roll, not too tightly, to form a coil. Continue the coil using the remaining filo logs. Spray with olive oil, then scatter over the sesame seeds. Bake for 18-20 mins until golden and crisp.
6. Step 6 — Get ready to serve
   Meanwhile, cut the tomato into wedges. Combine 2 tsp extra virgin olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the tomato and salad leaves and toss to combine. Cut the borek into wedges. Serve the borek at the table with the salad.

Allergens

Sulphites, Gluten, Wheat, Sesame