Masterchef

I come from Crete where dairy is of excellent quality due to the large number of wild herbs our sheep and goats feed on. In the west of the island, there is a great recipe that combines leftover cooked lamb, plenty of cheese and very little else so this recipe of mine is based on that, and has also been inspired by the way that Greeks on some of the islands like to cook lamb, which involves covering boiled goat or lamb with cheese and baking again. I’ve departed from the traditional recipe by using pre-prepared pastry to save time. Any mince you have left over will be delicious over a bowl of pasta.