These Moroccan Lamb Veg & Feta Parcels are my new favorite go to! They taste amazing and freeze so well. They are super for a night I want to pull something easy from the freezer, if I decide I'm just too tired to cook anything extravagant. Try you wont be disappointed!
Ingredients: Makes 10 -12 serves
- 500g Minced lamb
- 1 Medium zucchini grated
- 1 Medium carrot grated
- 1 Red capsicum diced
- 1 Medium onion diced
- 250g of Greek style feta
- 2 Tablespoons of minced garlic
- 2 Tablespoons of Moroccan spice
- Salt & pepper to taste
- 6 Sheets of puff pastry
- Butter to brush pastry
Method:
- Place your puff pastry pack, opened but not separated, onto a bench to start thawing.
- Prepare your vegetables and put aside - Grate your zucchini & carrot. Dice your onion & capsicum.
- In a hot pan brown your mince in ½ - 1 cup of water. Once browned drain any excess water. Stir in your prepared vegetables, minced garlic & Moroccan spice. Simmer on low for 5 – 10 minutes stirring occasionally.
- Remove mixture and put aside in a bowl to cool down. Once cooled, dice your feta and stir into your mixture gently.
- Separate your pastry sheets, still keeping them on their separating paper (do not discard this paper until you are placing that parcel into the oven). Cut in half both the pastry and separating paper, diagonally so you now have large triangles. Spoon your lamb mixture onto one side of a pastry triangle leaving at least 1cm from the edge. Fold over the pastry from the other side pressing down the edges to seal, gently with a fork. Prick holes with your fork in the top.
- Brush melted butter of the top of your parcels. Any you will not be using today fold over the separating paper on top so the bottom and top is now covered. Remove the paper from your parcels you will be cooking and place on a non stick tray. Cook in the oven on 200c for 20-30 minutes or until pastry is puffed and a golden brown.
- Serve with a side of salad & steamed rice.
Tip - Place any parcels you will not be using tonight into a sealed container and freeze. Because they still have their separating paper on them you are able to pull out as you need any amount without them sticking. Thaw on the bench before cooking.