Lamb and Spring Greens Wreath Recipe

This striking filo wreath makes an ideal centrepiece to an summertime buffet if you are feeding a crowd. Crispy pastry hides a succulent spiced lamb and spring greens filling, best served warm with generous dollops of cooling minted yoghurt alongside.

Serves 8 -  15 mins to prepare and 50 mins to cook -  379 calories / serving

500g pack lamb mince
1 tsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
2 tbsp tomato purée
50g sliced spring greens
1 tsp dried oregano
10g rosemary, leaves finely chopped, plus extra to garnish (optional)
8½ sheets filo pastry
75g butter, melted
handful sesame seeds
100g Greek-style low-fat yogurt
10g mint leaves, chopped

Shop Ingredients from Tesco Here

Heat a large, lidded frying pan over
 a high heat and add the lamb. Fry for 8-10 mins until the lamb starts to brown. Lower the heat to medium, add the oil, onion, garlic, cumin, tomato purée and spring greens; season. Stir, cover and cook for 20 mins until the lamb is cooked. Stir in the oregano and most of the rosemary; remove from the heat.

Preheat the oven to gas 6, 200°C, fan 180°C. Place 1 sheet of pastry on a clean surface, brush with melted butter and top with another sheet of pastry. Repeat to use 4 sheets of pastry. Keep the remaining 4½ sheets of filo under a damp tea towel to stop them drying out.

Keeping the longer side of the pastry sheets facing you, lay half the lamb mix in a line along the middle of the top sheet of filo. Starting at the side nearest to you, roll the sheets away from you to make a long tube. Transfer to a lined baking tray, with the seam underneath, and shape into a semicircle.

Repeat with the other 4 sheets of filo and filling. Transfer to the baking tray. Halve the remaining pastry half and brush with butter. Use this to join the 2 tubes together to form a wreath. Brush with butter; sprinkle with sesame seeds. Bake for 15-20 mins until golden.

Mix the yogurt, most of the mint leaves and some seasoning in a bowl; top with mint leaves. Serve with the wreath.

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