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.
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.
Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.
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.
Bake at 180°C for 15-20 minutes or until golden.
De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago