Susie O’Neill’s Middle Eastern Lamb Pies

Serves 6
Preparation Time 15 minutes
Cooking Time 35 minutes
Per Serve: 881kJ per pie slice.

INGREDIENTS

Olive oil spray
250g lean lamb mince
100g button mushrooms, chopped
1 stick celery, chopped
1-2 tablespoons Middle Eastern Spice Blend
2 tablespoons plain flour
1 1/2 cups salt reduced vegetable stock
440g can chick peas, rinsed and drained
6 pieces filo pastry

METHOD
1 Preheat oven to 180°C. Lightly spray 6 cups of a large cup muffin tin with olive oil.
2 Heat a large frying pan and cook lamb, mushrooms, celery and spice mix until browned. Sprinkle over flour and stir until incorporated.
3 Add stock and chick peas and cook 5 minutes until a thick consistency.
4 Fold each filo sheet 4 times, and then press each square into a muffin cup. Spoon filling into the pastry and bake for 15 minutes until golden.
If desired, top pies with sweet potato mash and sprinkle with toasted slivered almonds. Serve with a side salad and some low fat natural yoghurt or tzaziki. 

The recipes have all been reviewed by an accredited practicing dietician and are aligned with the low kilojoule recommendations outlined in the Australian Guide to Healthy Eating. That is, the recipes are all under 1,700 kg per serve.

The Carousel thanks Together Counts for this recipe, an initiative of the Australian Food and Grocery Council