Lamb & Sweet Potato Strudel with Caramelised Onion & Fennel
Crispy, crunchy filo pastry meets succulent lamb and sweet potato filling. This meal is a nod to the cooler weather as Autumn sets in. It may look like a bit of work but it really isn't as the filling is simple to prepare and while the pastry bakes in the oven you have time to see to afternoon homework and chores or even better, take a load off and relax. You will be rewarded with a delicious buttery pastry strudel with a simple side salad. Perfect for a chilly autumn night.
Ingredients
- 250 g of Lamb Mince
- 300 g of Sweet Potato (Small)
- 30 g of Parmesan (Finely Grated)
- 1⁄4 Tsp of Nutmeg
- 1⁄2 Tsp of Fennel Seed
- 40 g of Caramelised Onion
- 80 g of Filo Pastry
- 3 Tbsp of Butter (pantry)
- 1 75g Pack of Baby Cos Leaf
- 1 Tbsp of Balsamic Dressing
- 1 Tbsp of Panko Bread Crumbs
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Get startedStep-by-step instructions
Prepare Sweet Potato:
Preheat the oven to 180°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.
Cook Lamb:
Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the lamb and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.
Prepare Filo Pastry:
Melt butter (in 10 second bursts in the microwave). Unwrap the filo, cover with a damp towel. Lay 1 sheet on the benchtop, brush lightly with the butter. Lay another sheet on top. Brush with butter and sprinkle the breadcrumbs on top of the butter in layers 2 and 3 (middle layers). Repeat until you have 4 sheets of filo pastry in your stack.
Roll Strudel:
Spread caramelised onion along the 1⁄3 of the pastry closest to you leaving 5cm clear at each end. Add the lamb mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.
Bake Strudel:
Bake the strudel for 15-20 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.
You Plate It:
Arrange the cos lettuce leaves on serving plates and dress with the balsamic viniagrette. Add the strudel and serve.
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