Moroccan lamb filo pie with chermoula drizzle
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Moroccan lamb filo pie with chermoula drizzle
This makes a great little lunch dish or can be served as part of a mezze grazing meal. It’s key to choose a really velvety houmous for that lovely creamy texture under the mince
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
710Kcal
Fat
53gr
Saturates
16gr
Carbs
31gr
Sugars
5gr
Fibre
4gr
Protein
27gr
Salt
2.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 6 large sheets filo pastry
- 75g butter, melted
For the filling
- 1 tbsp rapeseed oil
- 2 red onions, sliced
- 2 garlic cloves, sliced
- 1 1⁄2 tbsp Inspired to Cook Middle Eastern Spice Mix
- 75g sun-dried tomatoes, chopped
- 500g lamb mince
- 30g toasted pine nuts
- 200g houmous (we used Sabra)
- 100g halloumi, coarsely grated
For the chermoula drizzle
- 1 x 30g pack coriander
- 1⁄2 x 30g pack parsley
- 2 garlic cloves
- pinch of ground cumin
- pinch of chilli flakes
- zest and juice of 1 lemon
- 4 tbsp extra-virgin olive oil
Step by step
Get ahead
Prep to the end of step 3 a few hours ahead, storing the filling and the drizzle separately in the fridge. Assemble and bake for about 5 minutes extra, until piping hot.
- Preheat the oven to 220°C, fan 200°C, gas 7. Lay a sheet of filo on a baking tray where it sits snugly and brush with melted butter. Top with another sheet and repeat until you have used all the pastry, reserving a little butter. Roll in the edges to create a border and brush with the remaining butter. Prick the base and bake for 10 minutes, or until golden. Remove from the oven and set aside.
- For the chermoula drizzle, blitz everything in a food processor until you have a sauce that will drizzle – add a little extra oil or lemon juice to get the right consistency. Season to taste and set aside until required.
- To make the filling, heat the oil in a large frying pan, and fry the onion gently for 8-10 minutes, until very soft. Add the garlic, spices and sun-dried tomatoes and cook for a couple of minutes, then add the lamb. Turn the heat up slightly and break up the lamb in the pan. Cook for 8-10 minutes, until the mince is golden brown and cooked through. Stir in the pine nuts; season to taste.
- Spread the base of the tart with the houmous then top with the lamb mixture. Scatter over the halloumi and then return to the oven for 6-8 minutes. Remove from the oven and leave to cool slightly then serve with the chermoula drizzle.
