Lamb and spinach parcels

Need a great new starter idea? Try this flavoursome lamb and spinach parcels recipe. Lamb is not only a great source of protein but it also offers iron, zinc and vitamin B12, while green dream spinach is just bursting with vitamins and minerals. So not only is this a tasty dish, it’s also really great for your health. Winning!

Ingredients (serves 4)

For the flatbreads:

150g wholemeal self-raising flour

100g self raising flour

½tsp salt

1tsp baking powder

200g natural yoghurt

For the filling:

400g minced lamb

1 small onion or 3 spring onions, finely chopped

1 clove garlic, finely chopped

1 fresh green chilli, chopped

2tbsp pine nuts

2 large handfuls fresh spinach leaves, chopped

3tbsp Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, plus extra to serve

100g feta cheese, crumbled

Tzatziki, to serve

Method

Weigh both of the flours and sieve into a large mixing bowl. Add the salt and baking powder and stir. Tip in the yoghurt and gradually combine the mixture to make a soft dough.

Using freshly washed hands, knead the mixture briefly and then wrap in cling film to rest while you make the filling.

Fry the lamb mince and onions in a large non-stick frying pan for three minutes, until brown, then add the chopped garlic and chilli and cook for a further three minutes, ensuring the meat is nicely browned and cooked through.

Take the pan off the heat and stir in the spinach and pine nuts. Set aside on a heatproof base to rest.

Divide the dough into four pieces and roll each one out to make a circle approx 20cm diameter. Add a little extra flour to stop it sticking, if required.

Add three tablespoons of the Jack Daniel’s Tennessee Honey Barbecue Glaze and the crumbly feta cheese to the lamb filling and stir to combine. Place a quarter of the filling onto the middle of each circle of dough, making a rough rectangle shape. Slightly moisten the edges of the dough with a sprinkle of water and fold up the sides and ends, using a fork to seal the edges.

Without adding any oil, fry the parcels in a non-stick frying pan or griddle over a medium low heat for about four minutes each side until golden brown.

Serve with an extra helping of Jack Daniel’s Tennessee Honey Barbecue Glaze and a small bowl of tzatziki for dipping.

Recipe courtesy of Jack Daniel’s Barbecue Sauces