Lamb and Cheese Filo Scrolls

1h 6 servings
  • 1 tablespoon Lurpak Cooking Liquid
  • 400g lean lamb mince
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon cinnamon
  • 3 spring onion, finely chopped
  • ¼ cup finely chopped coriander
  • ½ cup Puck Firm White Cheese, crumbled
  • ½ cup grated cheddar cheese
  • Salt and pepper, to season
  • 75 grams Lurpak Unsalted Butter
  • 12 large sheets filo pastry
  • 2 tablespoons sesame seeds
Lamb and Cheese Filo Scrolls


  1. Heat cooking liquid in a large frying pan over medium heat. Add the mince and cook, stirring, until brown. Add the garlic and spices, season with salt and pepper and cook for 3-4 minutes. Tip into a bowl, cool for 10 minutes and then add the spring onion, coriander and cheeses.
  2. Preheat oven to 220 °C and line an oven tray with baking paper.  Place one sheet of filo pastry on a clean work surface. Brush generously with melted butter and top with another sheet of filo. Spoon a sixth of the mixture along the bottom of the long side. Roll up to a sausage shape, pinching the ends to seal.
  3. Making sure the one sealed end is underneath, twist the filo roll into itself to make a spiral shape. Brush with butter to seal and place on prepared tray. Repeat with the remaining ingredients to make 6 scrolls.
  4. Brush the scrolls with the remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes, until pastry is golden. Serve with a salad, if desired. 


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