Middle Eastern Lamb Pies Recipe

Name: Middle Eastern Lamb Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion (large, finely chopped); 2 garlic cloves (minced); 500 g ground lamb; 2 teaspoons cinnamon; 1/4 cup tomato paste; 1 tablespoon flour; 1 cup beef stock; salt (to taste); pepper (to taste); 6 sheets phyllo pastry; garlic olive oil flavored cooking spray; 125 g cream cheese (spreadable light); 1/4 cup mint (finely shredded); 1/3 cup pine nuts (toasted)

Servings: persons

1 tablespoon olive oil
1 onion (large, finely chopped)
2 garlic cloves (minced)
500 g ground lamb
2 teaspoons cinnamon
1/4 cup tomato paste
1 tablespoon flour
1 cup beef stock
salt (to taste)
pepper (to taste)
6 sheets phyllo pastry
garlic olive oil flavored cooking spray
125 g cream cheese (spreadable light)
1/4 cup mint (finely shredded)
1/3 cup pine nuts (toasted)

1
Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
2
Add spices and tomato paste and cook for 1 minute.
3
Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
4
Preheat oven to 200C, 180C fan forced.
5
Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
6
Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
7
Bake in a hot oven for 8 to 10 minutes or until golden.
8
Combine the cream cheese with half the mint.
9
Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
10
Serve immediately.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion (large, finely chopped), 2 garlic cloves (minced), 500 g ground lamb, and more.

Yes, Middle Eastern Lamb Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Middle Eastern Lamb Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions