Filled with lamb, cauliflower and pumpkin, this savoury scroll recipe is sure to hit the spot. Serve with fresh herbs and lemon to complete the dish.
Serves44
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
2 tsp olive oil
1 brown onion, finely chopped
200g pumpkin, peeled, seeded, cut into 1cm pieces
500g Coles Australian Lamb Mince
150g cauliflower, cut into small florets
1 tbs Moroccan seasoning
1/4 cup (35g) slivered almonds, toasted
2 tbs dried currants
100g fetta, crumbled
50g butter, melted
16 sheets filo pastry
1/4 tsp cumin seeds
1/4 tsp caraway seeds
1/4 tsp dried chilli flakes (optional)
Salad, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium heat. Cook the onion and pumpkin, stirring, for 5 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the cauliflower and Moroccan seasoning and cook, stirring, for 5 mins or until the pumpkin and cauliflower are tender. Remove from heat. Set aside to cool completely.
Step 2
Add the almond, currants and fetta to the mince mixture and toss to combine. Season.
Step 3
Brush a 25cm (base measurement) ovenproof dish with a little butter. Place 1 filo sheet on a clean work surface and brush with a little butter. Top with another sheet and brush with butter. Continue layering with 2 more sheets. Place one-quarter of the mince mixture along 1 long edge of the filo. Roll up to enclose filling. Arrange, seam-side down, in a coil in the centre of the prepared dish. Repeat with remaining filo, butter and mince mixture to make 3 more rolls. Arrange rolls, seam-side down, to form a long coil that covers the base of the dish. Brush with the remaining butter. Sprinkle with cumin seeds, caraway seeds and chilli flakes, if using.
Step 4
Preheat oven to 200°C. Bake for 30 mins or until golden brown and heated through. Cut into wedges and serve with salad.
Filled with lamb, cauliflower and pumpkin, this savoury scroll recipe is sure to hit the spot. Serve with fresh herbs and lemon to complete the dish.
Method
Step 1
Heat the oil in a large frying pan over medium heat. Cook the onion and pumpkin, stirring, for 5 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the cauliflower and Moroccan seasoning and cook, stirring, for 5 mins or until the pumpkin and cauliflower are tender. Remove from heat. Set aside to cool completely.
Step 2
Add the almond, currants and fetta to the mince mixture and toss to combine. Season.
Step 3
Brush a 25cm (base measurement) ovenproof dish with a little butter. Place 1 filo sheet on a clean work surface and brush with a little butter. Top with another sheet and brush with butter. Continue layering with 2 more sheets. Place one-quarter of the mince mixture along 1 long edge of the filo. Roll up to enclose filling. Arrange, seam-side down, in a coil in the centre of the prepared dish. Repeat with remaining filo, butter and mince mixture to make 3 more rolls. Arrange rolls, seam-side down, to form a long coil that covers the base of the dish. Brush with the remaining butter. Sprinkle with cumin seeds, caraway seeds and chilli flakes, if using.
Step 4
Preheat oven to 200°C. Bake for 30 mins or until golden brown and heated through. Cut into wedges and serve with salad.
