Moroccan Spiced Lamb Fillo Parcels With Yoghurt Sauce - Carême Pastry

Moroccan Spiced Lamb Fillo Parcels With Yoghurt Sauce

Our Moroccan spiced lamb fillo parcels are a delicious alternative to the classic sausage roll. Full of aromatic Moroccan spices, fresh coriander, and mint, wrapped in paper-thin premium fillo pastry. Beautifully matched with a tangy minted yoghurt dressing. Perfect for a starter at a dinner party, lunchbox treat or enjoy them as a hearty snack.

Serves: 8 large of 16 small
Prep/Cook Time: 1 hour
Skill Level: Easy to Intermediate


  • 1 red onion, peeled & quartered
  • 1 long red chilli, deseeded & chopped
  • 30g fresh coriander
  • 5g fresh mint
  • 3 tsp Herbies Ras al Hanout spice mix or a Moroccan spice mix
  • 500g minced lamb
  • 1 egg, lightly whisked
  • 1/3 cup (25g) fresh breadcrumbs
  • 1 x 375g packet Carême Premium Fillo Pastry, defrosted
  • 100g unsalted butter
  • 1 egg lightly whisked
  • 1 tbsp nigella seeds
  • Yoghurt & mint sauce
  • ½ cup (125ml) Greek style yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp chopped mint leaves
  • Sea salt and freshly ground black pepper


  1. Bring Fillo pastry in its packaging to room temperature before beginning this recipe.
  2. Preheat oven to 190°C fan-forced (210°C conventional).
  3. For the sausage filling place onion, chilli, coriander, mint and spice mix into a food processor, pulsing until finely chopped. Place this together with the lamb, egg and breadcrumbs into a large mixing bowl, using your hands mix until well combined.
  4. Melt the 100g butter in a small saucepan over low heat, once melted remove from heat.
  5. Line 2 baking trays with baking paper.
  6. Remove fillo from packaging and cover with a dry tea towel to prevent it drying out. Lay one sheet of pastry on your work surface vertically, using a pastry brush, brush liberally with melted butter, ensuring you brush around the edges of the pastry to prevent cracking.
  7. Place 2 tablespoons of the lamb mixture onto the bottom half of the pastry, 5cm from the bottom edge and 4cm from each side. Fold the bottom edge of the pastry over the filling, fold in the sides, then roll the parcel up until completely sealed, brush the top with whisked egg and sprinkle with nigella seeds. Transfer to a baking tray. Continue with remaining filling.
  8. Bake for 40 minutes or until golden brown.
  9. To make the yoghurt sauce combine the yoghurt, lemon juice, mint, salt and pepper together in a small bowl, stirring until well combined.
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