Burek pies with mint radish salsa

MAKES 4 INGREDIENTS FOR THE FILLING

350g minced lamb

5 spring onions, finely sliced

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

2 tsps tomato puree

100ml vegetable stock

100g spinach

2 eggs

60ml cream

A pinch of cumin

Salt and freshly ground black pepper 300g filo pastry sheets

About 60g melted butter, to brush Sesame seeds, to sprinkle over (optional)

FOR THE SALSA

6 to 7 radishes, sliced

5 to 6 large mint leaves, shredded 3 tbsps extra virgin olive oil 50g feta cheese, crumbled

METHOD

1 To prepare the lamb filling, heat a little oil in a saucepan, then add the minced lamb and brown. Add the spring onions, ground cumin, coriander and turmeric and stir well. Stir in the tomato purée and vegetable stock, season with salt and freshly ground black pepper. Simmer on low for 20 minutes, stirring from time to time and adding extra stock if needed. The beef should be fairly dry. Stir in the spinach and leave to cool. 2

Place the eggs, cream, a pinch of cumin, salt and freshly ground black pepper into a bowl and whisk well. Pour this mix into the cooked minced lamb. 3 Pre- heat the oven to 190° C/ fan 170° C/ gas 5. To assemble, line a baking tray with parchment. Place 3 sheets of filo across, overlapping each by 5cm, brush with melted butter and spoon in a quarter of the filling. Roll up like a Swiss roll and then wind the filo roll up. Place on the lined baking tray. Complete 4 rounds. 4

Brush each round with melted butter and tuck in the end piece and sprinkle sesame seeds over if you are using them. Bake for about 18 to 20 minutes until golden and crispy. Keep an eye on them as they tend to brown quickly. 5

For the salsa, combine the radish slices, mint and olive oil together. Season with a little salt and freshly ground black pepper. 6

To serve, sprinkle feta over the pastry and spoon over some radish mint salsa and serve. They are best served warm.