Spicy lamb muffin pies

The filling can be prepared a day ahead.

For the filling

1 Tbsp	Olive oil
1 medium	Onion, diced
500 g	Lamb mince, lean (Main)
1 tsp	Ground cinnamon
1 tsp	Mixed spice
1 tsp	Fennel seeds
1 tsp	Cumin seeds
1 tsp	Dried thyme
¼ cup	Chopped parsley
¼ cup	Orange juice
½ cup	Dried apricots, chopped
75 g	Feta cheese, cubed

For the pastry

50 g	Butter, melted
16 sheets	Filo pastry (Main)

Directions

1. Heat the oil in a large heavy frying pan. Sauté the onion, until softened. Add the lamb in batches, pressing with a fork to break up any lumps. Cook until coloured. Add the spices and stir until fragrant. Add the parsley, orange juice and apricots. Season with salt and pepper. Cover and simmer until cooked, about 20 minutes. Uncover and simmer to evaporate any liquid. Cool.
2. Preheat the oven to 190C. Lightly butter an 8-hole muffin pan. Lightly butter a sheet of filo. Place another on top. Fold in half lengthwise. Place in a muffin hole with the excess filo overhanging. Fill with some spicy lamb and a feta cube, then — in a random manner — fold the filo over to enclose the meat. Repeat until you have 8, high-topped pies.
3. Bake for 15-20 minutes, until golden.

More filo recipes from Jan

• Chocolate cigars
• Filo topped chicken loaf