Main content

Bastilla of Lamb, Olives and Pine Nuts



  • 1.

    Fry the lamb mince in olive oil, until caramelized add the onions and garlic and cook for a further 3 – 4 minutes until softened. Add the spices and cook out for a few minutes. Add the wine bay leaves and thyme, fresh tomatoes and lamb stock.

  • 2.

    Bring to a simmer and add the olives and half of the chopped coriander. Allow to cook over a low heat for 1hr approx until the flavours have combined.

  • 3.

    Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.

  • 4.

    Line the moulds with the filo brushing each sheet of filo with the melted butter. Place the lamb mince inside the pie and wrap the filo in to seal.

  • 5.

    Bake at 180°C for 15-20 minutes or until golden.

  • 6.

    De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Bastilla of Lamb, Olives and Pine Nuts.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 4 ratings
Please login to comment
Posted by muppyReport
I made this last night for dinner, it was really delicious but very rich
Posted by Robyn228Report
I added the same amount of stock as wine and topped it up part way through cooking.. I also added four cherry tomato's, seems to have worked ok
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine