Massaman Lamb and Pumpkin Filo Triangles

MAKES 18 PREP & COOK 55 MINS

9 sheets filo pastry

■

Sriracha hot chilli sauce,

■

to serve

FILLING

1 cup cubed butternut

■ pumpkin (150g)

1 small red onion,

■ thinly sliced

300g lamb mince

■

1 ½ tblsps massaman

■ curry paste

2 tblsps desiccated coconut ■

1 tblsp fish sauce

■

1 tblsp lime juice

■

¹⁄³ cup chopped fresh

■

coriander leaves

1 To make filling, pull out pan and basket from a 7-litre air fryer. Spray basket with cooking oil. Place pumpkin in basket in a single layer. Spray with cooking oil. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 10 minutes until tender. Remove.

2 Meanwhile, heat an oiled, large, non-stick frying pan over a medium heat. Add onion. Cook, stirring for about 3 minutes until soft. Add lamb. Cook, stirring to break up mince, for about 5 minutes until browned. Add curry paste. Cook, stirring for about 1 minute until fragrant. Stir in coconut, fish sauce and ½ cup water. Cook, stirring occasionally for a further 3 minutes until mixture thickens. Remove from heat. Cool. Stir in pumpkin, lime juice and coriander.

3 Working with one sheet of filo at a time, cut in half lengthways. Spray with cooking oil. Fold each in half lengthways. Spray again with cooking oil. Place a heaped tablespoon of lamb mixture at one end of a strip. Fold one

Keep filo pastry covered with a damp cloth, to prevent pastry drying out. If you have a smaller air fryer it’s best to cook triangles in

three batches.

corner over filling to form a triangle. Continue folding until you reach the other end. Repeat with remaining filo and lamb mixture. Spray triangles with cooking oil.

4 Pull out pan and basket from a 7-litre air fryer. Spray with oil. Place half of the triangles in basket. Slide pan and basket back into air fryer. Set temperature to 190C. Set timer and cook for 9 minutes until lightly browned and crisp. Repeat with remaining triangles.

5 Serve triangles with sauce.