In my last post, I shared how I’ve managed to ditch the menu planning and grocery shopping and still put amazing food on the table for my family. Our favourite meal so far using this new system has been these Moroccan Lamb filo parcels.

If you missed it, here was my son’s reaction:

“Mummy! This tastes too good to be homemade!”

LOL. Uh, thanks, son. I think.

He took a few more bites, then gushed, “This is my number one favourite meal! As well as McDonalds, pizza and spaghetti bolognaise!”

Even better, these flaky golden parcels of goodness were super simple and easy to throw together.

My top tip for using filo pastry

I always had the idea the filo pastry was fiddly to use, so in the interests of not spending my life in the kitchen, I’ve avoided it like the plague. I didn’t want to muck around with a so-called “fragile” pastry that tears and cracks and dries out.

Well, it’s like hearing nasty gossip about someone and then meeting that person and they’re actually incredibly nice and you wish you never listened to all the ignorant rumours.

Public service announcement: filo pastry is EASY to use. Seriously. You just need to remember this one tip:

Bring it to room temperature before you use it.

Pull it out of the fridge about 15-30 mins before you start, and you will have no problem at all with tearing or cracking. Some people say you need to keep it covered with a damp tea towel as you work with the pastry, but seriously, don’t even bother. As long as your pastry is room temp, there is no need. It’s actually fantastically easy.

Here’s what you need.

And here’s the recipe. Just click the “Print” icon in the top right corner to print out your own copy.

[amd-zlrecipe-recipe:1]

I really hope you enjoy trying out these Moroccan Lamb filo parcels! Let me know what you think!

 

 

 

 

 

 

P.S. Want to know how I ditched the menu planning and grocery shopping, but now we’re eating better than we ever have before? Find out our secret here!