Minced lamb filo tarts

Minced lamb filo tarts

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(5 ratings)


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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level



Makes 12

Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 tsp each ground cumin and cinnamon
  • 2 tsp ground ginger
  • ¼ tsp Chinese five-spice powder
  • 2 garlic cloves, finely chopped
  • 250g minced lamb
  • 125ml vegetable stock
  • 1 tbsp tomato purée
  • 3 sheets filo pastry
  • 50g butter, melted
  • natural yogurt and chopped coriander, to serve

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  1. Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
  2. Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
  3. Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.

Recipe from Good Food magazine, May 2011

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Show comments
leppie's picture

Very good. I used a carton of chopped tomatoes instead of the stock and tomato puree, added a bit of chilli and served it as a meal with rice. Delicious.

gstevenson66's picture

I'm just making these for a cocktail party but what temperature do i cook them on? None given

kiwiinlux's picture

Good point, did you ever find out the temp?

jzleslie's picture
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Very tasty. Made the lamb ahead and stored in the fridge overnight. Yoghurt topping definitley adds something. I'd say 170 for a fan oven too avoid the pastry browing too quickly.

cjsansom's picture
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Wow! Have made these twice now and at both parties these were devoured. I cooked them at 180 degrees which seemed about right. Flavours are fabulous and the topping of yoghurt and coriander just finishes the canapes off perfectly. These will definitely be cooked time and time again.

alexandraburr's picture

Does anyone have a temperature suggestion?

jfjclarach's picture
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These are excellent and were very popular in a party however you need to give us the temperature to cook them in the oven, I had to guess.

janet_birch's picture
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THis recipe was fantastic, I've done a few times now, and everybody loves it!