Lamb, Apple & Prune Parcels

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 4 shallots, thinly sliced
• 1 shallot, unsliced (to garnish)
• 1 granny smith apple (200gm)
• 400 g lamb fillets, small cubes
• 6 pitted prunes, roughly chopped
• 3 teaspoons plain flour
• 1/4 cup chicken stock, made using stock cube (60ml)
• 2 tablespoons cider vinegar
• 1 tablespoon fresh sage leaf, finely chopped
• 8 sheets phyllo pastry
• salt & freshly ground black pepper

Recipe

• 1 heat oil in non-stick frying pan over medium heat.
• 2 add sliced shallots and apple.
• 3 cook for 3 minutes or until softened.
• 4 add lamb and prunes.
• 5 cook for 4 minutes or until lamb is browned.
• 6 add flour, stirring until well combined.
• 7 slowly add stock, vinegar and sage.
• 8 cook for a further 2 minutes, stirring occasionally, until mixture has thickened.
• 9 season with salt and freshly ground pepper.
• 10 preheat oven to 180c.
• 11 lightly grease 4 individual pie tins.
• 12 place 1 sheet of phyllo pastry on a workbench
• 13 cover phyllo you are not using with a damp tea towel (to prevent it drying out).
• 14 spray sheet with olive oil spray.
• 15 fold in half, short end to short end.
• 16 place over pie tin, allowing edges to over hang.
• 17 repeat with another sheet, placing cross-ways over other sheet.
• 18 repeat with remaining tins & phyllo.
• 19 spoon mixture into tins.
• 20 cut reserved shallot into 4x30cms strips. place into warm water to soften.
• 21 gather the phyllo pastry to from 4 parcels.
• 22 tie with shallot strips.
• 23 spray with olive oil spray.
• 24 bake for 25 minutes or until pastry is golden and crisp.
• 25 gently lift parcels onto serving plates.
• 26 serve.