Tunisian Spicy Lamb Brik
- For the filling
- 1 small sweet potato
- 100g minced lamb
- 1 small red onion, diced
- 2 garlic cloves
- 1 tbsp veg oil
- For the spice mix
- 1/2 tsp chilli flakes
- 1/2 tsp ground cinnamon
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- Salt and pepper to taste
- 1 medium free range egg, beaten
- For the filo pastry
- 1 tsp cinnamon
- 150g butter
- 6 filo pastry sheets
- Pre-heat your oven to 200°C / 180°C (fan) / gas mark 6.
- Wash and bake the sweet potato in its skin until cooked through
- Fry the lamb mince, onion and garlic in a little oil until brown and allow to cool.
- Once the sweet potato is cool enough to handle, scoop out the middle and place in a bowl with the minced lamb. Discard the skins.
- For the spice mix, crush the chilli flakes, ground cinnamon, coriander seeds and cumin seeds into a fine powder.
- Add the crushed spices and the beaten egg to the lamb and sweet potato mixture and season to taste with salt and pepper.
- For the filo pastry, gently melt the butter in a pan with the cinnamon.
- Brush a sheet of filo with the butter and cinnamon mix and place another sheet on top. Brush again with the butter mixture and repeat again for a third sheet.
- Cut the stacked filo sheets in half so they look like squares. Cover with a tea towel to stop the pastry drying out.
- Repeat the whole process again with the remaining 3 sheets. You will now have 4 piles of buttered filo.
- With each stack of filo, place a spoonful of lamb mixture in the centre and brush the edges with a little water. Fold in half, corner to corner to make a triangle. Repeat until all of the filo is used up.
- Gently press and seal the edges.
- Brush both sides with the rest of the melted butter and cinnamon mix and place on a lined baking tray and bake for 10-15 minutes until golden brown.
CHEF’S TIP Try one of these with a mug of your favourite soup.