Filo Lamb Parcels

Ingredients:

8 lamb back straps 
2 tbsp olive oil
1 onion
1 clove garlic
1 tbsp tomato paste
1 cup EASIYO natural yogurt
1 tablespoon chopped fresh sage or 1 ½ teaspoons dried sage
8 sheets filo pastry
Melted Westgold butter
Fresh sage

Method:

Trim the fat from your meat and cut the meat into even-sized pieces.  Heat the oil in a frying pan and brown the meat on both sides, then drain on absorbent paper.

Peel your onion and finely chop, then crush, peel and chop the garlic.  Add the onion and garlic to the pan the meat was cooked in and saute for 5 minutes.

Mix the onion, garlic, tomato paste, yogurt and sage together.  Cut the filo in half crosswise, then cover with a damp tea-towel.  Place a piece of filo on a board, brush with melted butter then top with a second sheet on the diagonal to the first piece.

Place a piece of meat in the centre of the filo pastry and top with a quarter of the yogurt mixture. Gather the filo pastry around your meat mixture, bunching it up to form a parcel.

Place the parcels on a greased oven tray and bake at 190°c for 15 to 20 minutes or until golden.

Serve with a garden salad in Summer or a root vegetable medly in Winter.