Baharat is an aromatic & peppery spice mix of paprika, coriander, black pepper, cumin, cinnamon, cayenne, cloves, nutmeg and cardamom. It imparts a fragrant heat to this fruity lamb pie.
(Serves 6)
1tbsp sunflower oil
450g lamb mince
2 tsp Baharat spice blend
25g dried apricots, sliced
25g dried cranberries
25g flaked almonds + 1 tbsp extra, reserved
Zest and juice of a small orange
100g butter, melted
1 pkt ready-to-use filo pastry
1. Preheat the oven to 180°C and butter a 25cm loose-bottomed cake tin.2. Heat the sunflower oil in a pan, add the lamb mince and fry, stirring, over a medium-high heat for about 5 minutes or until nicely browned all over.
3. Stir in the Baharat spice and cook for a further minute.
4. Stir in the apricots, cranberries, almonds and zest of the orange, then add the orange juice and reduce heat to medium, cook for 5 minutes, stirring, until the liquid is reduced and the fruit is plump. Remove from heat.
5. Lay out a single sheet of filo pastry with the short edge towards you. With a pastry brush, paint three lines of melted butter across the sheet, one top, one bottom and one middle.
6. Spread a heaped tablespoonful of meat mix in a line about 2 cm in from the pastry edge closest to you. Roll up the pastry away from you to form a sausage shape.
7. Lay the filo sausage, seam side down, into the edge of a buttered loose bottom cake pan, and repeat the rolls, filling the spiral to the centre.
8. Brush with remaining butter and sprinkle on the reserved tablespoon of flaked almonds.
9. Bake in the middle of the oven for about half an hour until golden and crispy.
10. Allow to cool in the tin for 5 minutes before removing.
Serve hot or cold.
