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Filo stuffed with Slow Cooked Lamb by Claire Thomson

Filo stuffed with Slow Cooked Lamb by Claire Thomson


By Mela Baldock
09, February 2021

We are delighted to be partnered once again with Claire Thomson, or perhaps you may know her from her Instagram alias, 5 O'Clock Apron. We've been fans of Claire's for years; all of her cookbooks are a mainstay on the Pipers Farm kitchen shelves. From her go-to weekday recipes to to her wonderful IGTV's with her family getting us through lockdown, Claire makes cooking relaxing and easy for kids and a downright breeze for exhausted but hungry adults. 
 
As we move from uncertain times to the shaky semblance of normality, we are shining the light on less but better meat. Claire is a whizz at stretching meals out to make wonderful meals for the whole week and she's put together for us 6 utterly delicious recipes for 4 people from just 2 cuts of meat. You'll find easy breezy dishes that are sure to jazz up any mid-week meal. Now over to Claire!
 
This is a fantastic way to use up any leftovers that you have rattling around your fridge. Lunch or dinner, this can be bulked up with as many or as little sides as you wish! 
 

Ingredients 

8 sheets of fresh filo pastry

50g melted ghee, or use melted butter

100g clotted cream, or alternatively mascarpone cheese 

80g unsalted pistachios, finely crushed to a coarse powder

50g dried cherries or cranberries 

200g cooked lamb, finely chopped 

3 tbsp of the onion from the lamb, finely chopped 

1/2 tsp each of ground cinnamon and allspice 

1 tbsp sesame seeds 

Chopped Salad: 

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 

Method 

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. 

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