Middle Eastern Lamb Pies

Serves: 6
Preparation Time: 15
Cooking Time: 35


  • Olive oil spray
  • 250g lean lamb mince
  • 100g button mushrooms, chopped
  • 1 stick celery, chopped
  • 1-2 tbsp Middle Eastern Spice Blend
  • 2 tbsp plain flour
  • 375ml Campbell’s Real Stock – Salt Reduced Vegetable
  • 440g can chick peas, rinsed and drained
  • 6 pieces filo pastry


  1. Preheat oven to 180°C. Lightly spray 6 cups of a large cup muffin tin with olive oil.

  2. Heat a large frying pan and cook lamb, mushrooms, celery and spice mix until browned. Sprinkle over flour and stir until incorporated.

  3. Add Campbell’s Real Stock and chick peas and cook 5 minutes until a thick consistency.

  4. Fold each filo sheet 4 times, and then press each square into a muffin cup. Spoon filling into the pastry and bake for 15 minutes until golden.

  5. If desired, top pies with sweet potato mash and sprinkle with toasted slivered almonds. Serve with a side salad and some low fat natural yoghurt or tzaziki.


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