Lamb Borek

Serves 12 canapés

Ingredients

3 Tbsp vegetable oil
500g lamb mince
2 garlic cloves, peeled and minced
1 orange, zested
¼ cup Barker’s Professional Red Pepper & Chilli Savoury Jelly
handful flat leaf parsley, chopped
6 sheets Brik or Warka pastry
1 egg white, lightly whipped
¼ cup Barker’s Professional Red Pepper & Chilli Savoury Jelly               
to sprinkle ground cinnamon

Method

Heat a non-stick pan over high heat. Add the lamb and sauté for three minutes or until any water residue has evaporated and the lamb has started to caramelise.

Add the garlic and orange zest, cook for a further 2 minutes.

Add the Barker’s Professional Red Pepper  Chilli Savoury Jelly and cook for a further 3-4 minutes.

Cool the mixture, then add the parsley.

Cut each round sheet of pastry into quarters. Place a line of filling on the widest edge.

Brush the pastry with egg white. Roll up, folding in the sides at the start up to the point.

Place onto a baking sheet lined with non-stick paper. Brush the ‘cigar’ with Barker’s Professional Red Pepper & Chilli Savoury Jelly and sprinkle with cinnamon.

Bake in a preheated 180°C oven for 20-25 minutes.

Lamb Borek

Lamb Borek

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