8 sheets of fresh filo pastry
100g clotted cream, or alternatively mascarpone cheese
80g unsalted pistachios, finely crushed to a coarse powder
50g dried cherries or cranberries
3 tbsp of the onion from the lamb, finely chopped
1/2 tsp each of ground cinnamon and allspice
1 tbsp sesame seeds
1 cucumber, peeled and finely chopped
1/2 bunch spring onions, thinly sliced
2 little gem lettuce, washed, trimmed and thinly sliced
juice of 1/2 lemon
2 tbsp olive oil
Salt & Pepper
Preheat the oven to 220°C and place the filo under a damp cloth. Mix the pistachios and dried cherries together with the lamb, onions & spice and separate into roughly 4 little piles each on a plate.
Place 1 filo sheet at a time on a dry surface (keeping the rest of the filo sheets covered).
Brush all over with melted ghee, then top with a second layer of filo and brush with melted ghee.
Spoon about 2/3 of one pile of the lamb mixture and 2/3 of one pile of pistachio mixture over the bottom half of the filo, then top with 4 little dabs of about 1 tsp each of the clotted cream, and fold over the top. Top one half with the remaining 1/3 of each pile of lamb and pistachio, then fold over the other side to create a parcel and brush the top with ghee.
Repeat with the remaining filo and fillings to give 4 parcels. Scatter with sesame seeds. Bake for 10-12 minutes until just turning golden and crisp but making sure that it is not getting too dark.
Whilst the parcels are baking, mic the salad ingredients together and put to one side, adding salt and pepper to taste.
Serve warm with the salad on the side.