LAMB PARCELS

MAKES 8 SERVES 4 PREP 20 MINS COOK 20 MINS

• 1 tbsp olive oil

• 250g lamb mince

• ½ red capsicum, seeded, diced

• ½ onion, grated

• 1 clove garlic, crushed

• 1 tbsp Moroccan seasoning

• 100g feta, crumbled

• 4 sheets frozen puff pastry

• oil, for shallow-frying

• tabouli, to serve

1 In a large frying pan, heat oil on high. Saute lamb, capsicum, onion and garlic, 4-5 mins, breaking up lumps, until mince is well browned.

2 Stir in seasoning and cook 1 min. Stir through feta and cool.

3 Cut pastry sheets in half diagonally. Cover one side each of pastry triangle with mince mixture (leave 2cm border). Fold over to cover, pinching edges together to seal.

4 Heat oil in a large frying pan on medium. Fry pastry parcels in 2 batches, 2-3 mins a side, until pastry is cooked through. Drain on paper towel.

5 Serve hot with tabouli.

TO VARY For a healthier ovenbaked version, arrange on a lined oven tray, brush with beaten egg and bake in oven, 200°C, 15-20 mins until puffed and golden.