Minced lamb filo tarts

• olive oil↗1 tbsp tbsp
• small onion↗1

  finely chopped

• each ground cumin and cinnamon1 tsp tsp
• ground ginger↗2 tsp tsp
• ¼ tsp Chinese five-spice powder
• garlic cloves↗2

  finely chopped

• minced lamb↗250g g
• vegetable stock↗125ml ml
• tomato purée↗1 tbsp tbsp
• filo pastry↗3 sheets
• butter↗50g g

  melted

• natural yogurt and chopped coriander

  to serve

Step-by-step instructions

1. 1

   Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.

2. 2

   Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.

3. 3

   Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.