Minced lamb filo tarts

Minced lamb filo tarts

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(7 ratings)

Prep: 15 mins Cook: 50 mins


Makes 12
Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results

Nutrition and extra info

Nutrition: per serving

  • kcal107
  • fat8g
  • saturates4g
  • carbs5g
  • sugars1g
  • fibre0g
  • protein5g
  • salt0.19g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp each ground cumin and cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • natural yogurt and chopped coriander, to serve


  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.

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Comments (9)

sophie189's picture

We all loved these! I reduced the ground cinnamon by a half as we found it too overpowering and we had them with new potatoes and salad. Cooked them at 180 and that seemed fine. Yoghurt and coriander perfect with them.

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

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

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

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

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

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