Cut: Diced leg or shoulder
Serves: 4
Preparation time: 30 mins
Cooking time: 1 hr 15 mins
Temperature:
200°C/400°F/Gas Mark 6
Cooking method:
- Heat the oil in a pan, add the lamb and onion and fry until browned. Mix in the garlic, cumin and when thoroughly combined, add the sultanas and glaze and cover the pan.
- Cook for 5 minutes. Leave to cool.
- Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling.
- Preheat oven to 200°C/400°F/Gas Mark 6. Cut the filo pastry into 20cm/8in rectangles and layer four sheets together with butter. Drain the filling if too moist, and place a sixth of the mixture in the centre of the pastry.
- Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients.
- Bake the pies for 20 minutes until golden brown.
- Ready to serve.