Mini Lamb Phyllo Pies

Delight in our Mini Lamb Phyllo Pies - perfectly portioned savory pies featuring succulent lamb and flaky phyllo pastry for a flavorful and satisfying bite-sized treat.

15 Mins
4 Serving(s)
  1. 30 ml (2 Tbsp) olive oil
  2. 1.2 kg leg of lamb, cut into strips or cubes
  3. About 8 pickling onions, peeled and quartered
  4. 1 clove garlic, crushed
  5. 2 medium carrots, peeled and coarsely chopped
  6. 3 medium tomatoes, chopped
  7. 5 ml (1 tsp) sugar
  8. 200 ml (¾ cup) Spur Steak Sauce
  9. 60 ml (¼ cup) Spur Grill Basting Sauce
  10. 200 ml (1 sachet) Spur Mushroom Sauce
  11. 200 ml (¾ cup) water
  12. 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
  13. 3 ml (½ tsp) Spur Smokey BBQ Spice
  14. 200 g frozen peas
  15. 4 sheets (about 80 g) phyllo pastry
  16. 50 g butter, melted
  1. Preheat the oven to 200°C.
  2. Heat oil in a medium, heavy-based saucepan. Add lamb and fry in batches until browned. Add onions and carrots and sauté for a few minutes until soft.
  3. Add tomatoes, peas, garlic, sugar, Spur Steak Sauce, Spur Grill Basting Sauce, Spur Mushroom Sauce, water, rosemary and Spur Smokey BBQ Spice. Simmer, covered, for about 1 hour.
  4. Add peas and spoon mixture into individually greased ovenproof pie dishes. Leave to cool slightly.
  5. Cook the pizza dough base over low coals for 3 - 5 minutes, until the dough is lightly brown underneath. Turn pizza base over, so cooked side is uppermost.
  6. Cut pastry in strips, brush with melted butter and crush up over the meat.
  7. Bake for 10 - 15 minutes until pastry is golden brown and crisp. Serve warm.
  1. Substitute the pickling onions with 2 medium onions, coarsely chopped.
  2. Lamb Curry Pies: Omit tomatoes and add 5 ml (1 tsp) ground cumin and 20 ml (4 tsp) medium curry powder.


  1. Sprinkle brushed pastry with sesame seeds before baking.


Steak BBQ Sauce

Grill Basting


Mushroom Sauce