POTATO & SPICED MINCED LAMB PIE CRISP FILO PARCELS WITH CREAM & ROSE WATER
Serves 6-8 Prep 45 mins /cooking 30 mins Makes 12 Prep 60 mins /cooking 20 mins
• 150g fine wholewheat bulgar wheat • 3 onions • 2kg potatoes, cut into chunks • 75g butter or ghee • 75ml vegetable oil • 200g lamb mince • 100g pine nuts, toasted • 2 tsp cumin • 2 tsp cinnamon • 2 tsp Lebanese seven-spice mix • 2 tbsp salt • 1 tsp white pepper • 100g breadcrumbs To serve • Tahina, to drizzle • Small handful of chopped flat-leaf parsley • Handful of toasted pine nuts • Cinnamon, for sprinkling
Cut one onion in half and grate the half, squeezing out any excess juice. Set the other half aside. Put the potatoes in a large saucepan, cover with water and a lid, and bring to the boil. Simmer for 15 minutes until soft. Preheat the oven to 200°C/180°C fan/gas mark 6. While the potatoes are cooking, chop the remaining onions, melt 50g of the butter in a frying pan with 50ml of the oil then cook the onions over a medium heat for about 10 minutes. Add the lamb and continue to cook for 5 minutes. Add the pine nuts, 1 teaspoon each of the cumin, cinnamon, Lebanese seven-spice mix and 1 tablespoon of the salt. Mix well. Drain the potatoes then tip them back into the pan to dry. Mash, then add the bulgar wheat, the grated onion and the remaining spices and salt and pepper. Mash everything together so it’s really smooth. Spread most of the remaining butter and oil over a large ovenproof dish. Tip half the breadcrumbs over the base and spread them out. Tip away any that don’t stick. Take half the mash and spread it over the base, then wet your hands and flatten the potato. Drain the meat mixture of any fat or juices, then spoon over the top. Spread the remaining potato on top and again flatten it with your hands. Make a diamond pattern with a fork on top, pressing down gently on the mash. Spread with the remaining oil and butter. Cover with the remaining breadcrumbs, and again tip away any excess crumbs. Bake in the oven for about 30 minutes until the top is golden. Drizzle over the tahina, scatter with parsley and a generous handful of toasted pine nuts, and sprinkle with cinnamon to serve.
For the pastries • 600ml double cream • 75g cornflour • 100ml water • 5g gum mastic • 220g filo pastry sheets • 250g butter, melted For the syrup • 250g granulated sugar • 500ml water • 50ml rose water • Pared rind of 1 lemon To serve • 25g finely chopped pistachio nuts • Rose petals
Put the cream into a pan and slowly bring to the boil. Mix the cornflour with the water and pour into the pan with the gum mastic. The mixture should thicken immediately; take the pan off the heat and use a balloon whisk to mix until very smooth. Allow to cool. Preheat the oven to 200°C/180°C fan/gas mark 6. Unroll the filo pastry and split it into two piles of six sheets each. Put one pile to one side and cover with a clean, damp tea towel. Take the other pile of sheets and put them on a board with the long edges nearest to you. Cut them through the middle to make two long rectangles, then cut each length into six squares. You can trim the edges to make them perfect, if you want to. Working quickly, take one square of six sheets and brush melted butter between the pieces of filo. Take one of these squares and spoon three tablespoons of the cream mixture into the middle and spread it out slightly. Fold in the points of the four corners to make a parcel. Do the same with the other five squares to make six parcels. Then make another six parcels with the covered, uncut pile of sheets, cutting and filling them in the same way. Lift the parcels onto a baking sheet and brush with melted butter. Bake for about 20 minutes until golden. Meanwhile, put all the syrup ingredients into a pan and bring to the boil. Simmer for 10 minutes until thickened slightly, then cool. Once cool, spoon most of the syrup over the pastry parcels. To serve, put a parcel on each plate, spoon over a little more syrup, then sprinkle with pistachios and rose petals.