THERMOMIX ® RECIPE
- 2 slices of orange rind, approx 1tsp of grated rind
- 60 g Dried Dates
- 40 g Evoo, Extra Virgin Olive Oil
- 1 --- small red onion
- 2 cloves of garlic
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1.5 tsp ground cinnamon
- 500 g lamb mince
- 2 tablespoon orange juice
- 12 sheet Filo Pastry
- olive oil spray
- 2 tablespoon pistachio kernels
- 2 tablespoon honey
- 1 tablespoon balsamic vinegar, (white preferred but not necessary)
If you are making your own mince then freeze the mince for 45 mins and then cut into cubes and mince in two portions by turboing 2-3times for 1 second at a time until preferred conistency. Set aside.
Preheat oven to 180C
Put Orange Rind in dry bowl and blitz on sp8 a couple of times for 5 seconds until Rind is all grated.
Add Dates into bowl with rind and sp7 for 3 seconds. Set rind and dates aside.
Put onion and Garlic into bowl and chop sp5 for 5 seconds
Add 20gm of oil and sautee on varoma temp sp1 for 3mins
Add Cumin,chilli flakes and cinnamon to bowl and 100dg sp1 for 1 minute. Set mixture aside
Add 20g of oil into bowl and add mince and brown for 4mins sp"Counter-clockwise operation" "Gentle stir setting" for 4mins or until mince is all browned. I then chose to drain off all the liquid and oil out of the bowl so it wasn't too runny.
Add onion mixture and dates and orange rind into bowl and cook 90dg "Counter-clockwise operation" "Gentle stir setting" for 6 mins. or until all liquid has evaporated. Leave MC off to assist with this if necessary. I found as I had drained off liquid in previous step that it wasn't necessary.
Set aside mix in a bowl and allow to cool down for at least 10minutes or until cool.
Put down a piece of baking paper on a baking tray and a piece of baking paper on then bench to work on.
Lay a sheet of filo on the baking paper on the bench and spray it with olive oil spray, top with another filo sheet, spray with oil and repeat one more time. So using 3 sheets of filo per pie.
Divide lamb mixture into 4 portions and spoon 1 portion along 1 long side of filo pastry, leaving a 3cm border. Roll to encolse like a snake and then coil up into shape of a snail. Working quickly and then place on baking paper on baking tray and spray with Olive Oil. Repeat this with other 3 pies and then sprinkle some cinnamon over the top of them and bake for 20mins or until golden and crisp.
Put Pistachios in bowl and chop on sp7 for 3 seconds. Then dry roast for 3-5mins varoma temp sp1. Set aside.
Put honey and vinegar in bowl and cook for 1min 100degrees until honey melts.
Then cook for 2 mins 90 degrees until it thickens. Stir in the pistachios and let it stand for 10mins whilst it thickens.
Remove pies from oven and spoon dressing over pies and serve with a light salad.
Lamb, Cinnamon & Date Filo Pies
Honey Pistachio Dressing
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This recipe has been converted from TASTE mag
Make the mince the day before or in the morning so you just need to roll them up and bake at dinner time. The mixture will last in the fridge for 2 days in an airtight container.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.