Curried Lamb and Vegetable Parcels

To be honest I was really struggling with what to cook for dinner last night, especially as I had bake Carrot, Pineapply and Zucchini Cake in the afternoon!! I hate the feeling when searching through umpteen cookbooks and still having no idea what to cook afterwards... and of course as time was now ticking away and it was getter later it was time to invent something.

So last night's dinner was going to have to be a fridge and pantry raid.......

On hand (always) in our fridge is Antoniou Filo Pastry. It's not frozen therefore its ready to use. I love using filo pastry, even though it can be fiddly. It is great for people looking for healthier alternatives to puff or shortcrust pastry and can be used for so many dishes, savoury or sweet.

Another love of mine, and a permanent resident in our pantry, is S&B Golden Curry Mix. It is a Japanese curry, a premade roux that is bought in blocks resembling chocolate. It is one of the easiest curries to make, great for a quick meal and has a unique taste - quite unlike an Indian or Thai style curries. I know that Kevin over at Closet Cooking used a similar curry block for his recipe Kare (Japanese Curry). The curry blocks come in mild, medium or hot. We use the hot block, which to us isn't that hot.

Having some lamb strips, a packet of filo pastry, a block of curry this is what I came up with - Curried Lamb and Vegetable Parcels.

Curried Lamb and Vegetable Parcels

Serves: 8
Points per serve: 8

cooking spray
500 grams lamb strips
1 onion, diced
1 carrot, peeled and diced
100 grams of broccoli, cut into small florets
1 red capsicum, diced into 2 cm pieces
4 ounces japanese curry roux
3 cups water
16 sheets filo pastry

Heat oven to 180 deg C.

Coat a large non-stick frying pan with cooking spray and cook half of the lamb until sealed and browning. Transfer to a plate and continue with remaining lamb.

To the same pan add the onion and the carrots. Cook stirring for 5 minutes or until tender. Add broccoli and capsicum. Continue to cook for a further 2 minutes. Add the water. Chop the curry roux into small pieces and add to the pan, stirring continually until completely dissolved. Bring to the boil, reduce heat and simmer for 5 minutes. Stir throught the lamb until completely coated by the curry sauce. Remove from heat and strain sauce into a small saucepan. Allow meat mixture to cool (almost completely) before assembling parcels.

Place one sheet of filo on the bench and spray with cooking spray. Cover with a second sheet. Lay sheet with the longest side going up and down. Place 1/8th of the lamb mixture on the filo at one end, laying mixture across the smaller width. Top with 3 tablespoons of curry sauce to moisten, you could use more but be careful not to use too much or it will be hard to roll your parcel but at the same time you don't want the filling to be too dry. Fold over sides lenghtwise to enclose mixture and roll up completely firmly but not too tight. Continue with remaining filo and lamb mixture.

Place on a foil lined baking tray. Spray parcels with cooking spray. Bake in oven for 15 - 20 minutes or until pastry is golden and filling is hot.

While parcels are cooking, reheat curry sauce and serve with parcels.