Lamb Filo Triangles with Roasted Vegetables

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 22, 2018.

Sweet chilli sauce will go great to add a bit of spice. Keep filo covered with a damp towel to prevent it from drying out.

Ingredients

Preheat oven to 200°C. Line two oven trays with baking paper. Cut onion into 1cm wedges; dice first carrot, courgette and capsicum 2cm. Dice butternut 2cm until you have about 4 cups worth.
Toss all vegetable ingredients together on first prepared tray. Roast for about 30 minutes, until golden and crispy. Turn once during cooking.
Grate second carrot and place in a medium bowl with lamb mince, lamb filo spice and salt. Mix to combine. Place one sheet of filo pastry on the bench with the short end facing you. Brush with a little oil (or spray) and fold in half vertically.
Place about ¼ cup of the lamb mixture onto bottom left hand corner of pastry, flatten and fold over to form a triangle. Continue folding upwards to make triangles until you have used the whole sheet. Brush with a little oil about every 2 folds to ensure it sticks together.
Repeat until you have used all the filling. Place filo triangles on second prepared tray, brush with remaining oil and bake for 15-18 minutes, until golden brown and lamb is cooked through. While filo triangles are cooking, mix mayonnaise and sauce vert in a small bowl.
To serve, place 1-2 lamb filo triangles and some roasted vegetables onto each plate,. Top with a dollop of dressing.