Lamb and silver beet filo pies

Serves: 4
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 25.32 / $ 6.33 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, crushed
500g lean lamb steaks, diced
1 teaspoon ground cumin
3 tablespoons tomato paste
2 tablespoons plain flourall purpose flourX
400g can no-added-salt chopped tomatoes
1/2 cup reduced-salt beef stock
2 large carrots, sliced
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
4 cups chopped silver beet, white stalks removed
olive oil spray
6 filo pastry sheets

Nutrition Info

Kilojoules 1900kJ
Calories 454cal
Protein 37g
Total fat 13g
Saturated fat 4g
Carbohydrates 40g
Sugars 13g
Dietary fibre 10g
Sodium 380mg
Calcium 100mg
Iron 5mg

Instructions

1 Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes, or until soft. Add lamb and cook for 4-5 minutes, or until browned. Stir in cumin, tomato paste and flour; cook for 1 minute.

2 Add canned tomatoes, stock and carrots to pan; stir. Cover and simmer, stirring occasionally, for 30 minutes. Stir in chickpeas and silver beet; cook for a further 2 minutes, or until the silver beet has just wilted.

3 Preheat oven to 190°C. Lightly spray four small pie dishes with olive oil. Divide lamb mixture among dishes. Cut filo sheets, two at a time, into quarters; scrunch and arrange over lamb. Repeat process with remaining filo to cover all pies (or one large pie dish could be used instead). Spray filo topping with olive oil and bake for 25-30 minutes, or until golden.

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Author:Sally Parker

First published: Jul 2016