Lamb Filo Crinkle Pie

• Main Ingredient: Lamb
• Prep Time: 20 mins
• Cook Time: 15-20 mins
• Serves: 6
• Recipe by: Pepper & Me

This Indian-Spiced Lamb Crinkle Filo Pie is a flavour-packed twist on a classic. Tender lamb cooked with our Goan to Bombay and Stock Market, tucked between golden, crinkled layers of crispy filo pastry. Every bite delivers a perfect balance of rich, aromatic filling and buttery, flaky crunch.

Method

1. Preheat oven to 180C Fan Bake. Finely dice your onion, add a drizzle of oil to a large fry pan and pop over medium high heat.
2. Sauté onion for 1-2 minutes until softened, add lamb mince and brown for 4-5 minutes.
3. Add Goan to Bombay and Sunshine Salt, stir through. Grate zucchini and carrot and add to the pan and cook for another minute or two
4. Add water, Stock Market and relish. Add dry couscous, stir and reduce heat to medium and simmer for 5-10 minutes. Set aside to cool slightly.
5. Roughly crinkle up your filo pastry sheets, keeping their length, stacking up next to each other across the top of the pie. There should be little to no gaps between each sheet.
6. Brush the pastry with your melted butter and bake for 12 minutes or until the pastry is nicely golden. Serve hot.