5 Ingredient Moroccan lamb and haloumi pies

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This easy-as-pie lamb and haloumi filo pastry dinner utilises a number of cheats to achieve maximum flavour in minimal time.


1kg lamb mince
3 tbsp Moroccan seasoning
180g haloumi, coarsely grated
1 bunch fresh coriander, chopped
16 sheets filo pastry
1/2 cup tzatziki, to serve


  1. Preheat oven to 200C/180C fan forced. Spray a large frying pan with oil spray and heat over high heat. Add mince, breaking up with a wooden spoon. Add Moroccan seasoning. Season. Cook, stirring occasionally, for 5 minutes, or until browned. Add haloumi. Stir until well combined. Remove from heat. Stir through three-quarters of the coriander. Set aside.
  2. Lightly grease a 20 x 30cm baking tray. Stack 4 sheets of filo on a flat surface (with the long side of pastry at the top and bottom), spraying each sheet with oil. Fold in half (short sides together). Place filo in one corner of the greased tray, allowing 2 edges to overhang. Repeat with remaining filo and oil to create 4 pastry cases, filling each corner of the pan with pastry.
  3. Divide mince mixture evenly among pastry cases. Fold and gently scrunch the overhanging edges of the pastry. Spray edges of pastry with oil. Bake for 25 minutes or until crispy and golden. Top with tzatziki and remaining coriander to serve.

recipes notes

Prep ahead! Make the filling up to 3 days ahead. Store in an airtight container in the fridge.

Credits: Taste