Serves 6, easy, 30 minutes
300g leftover cooked leg of lamb or shoulder of lamb, pulled with two forks into strips
1 can (400g) whole peel tomatoes
Small handful fresh oregano, finely chopped
5 phyllo pastry sheets, defrosted
50g butter of your choice, melted
For the salsa
175g pomegranate rubies
Handful Rosa/cherry tomatoes, quartered
Juice of ½ lemon
10ml (2tsp) pomegranate concentrate (or 5ml lemon juice and 5ml pomegranate juice)
2 – 3 birds eye chili, finely chopped (reduce to one to lower the spicy level)
Small handful fresh mint, roughly chopped and some kept for garnishing
Salt and pepper to taste
Method
- Preheat the oven to 180°C. Heat the whole peel tomatoes in a medium saucepan over high heat and use a masher to break the tomatoes into a pulp, 2 minutes. Add the lamb and oregano, stir to combine. Remove from the heat.
- Brush the phyllo with melted butter in between the sheets while stacking them on top of each other. Fill the middle of the top phyllo with the lamb mixture. Fold the pastry to enclose the lamb, using melted butter to stick it together. Pull the top phyllo layer to create a ruffled effect. Bake in the oven for 20 minutes until golden brown.
- While baking, make the salsa by combining all the ingredients in a bowl and season with salt and pepper, garnish with extra mint.
Cooks tip – Cover phyllo pastry with cling wrap while working with it to avoid it from drying out.