Moroccan spiced mince parcels

    1 hour

    This goes great with houmous on the side! It makes a delicious Christmas starter.

    96 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 225g lean mince
    • 1/2 (400g) tin chopped tomatoes, drained
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon paprika
    • 1/8 teaspoon ground allspice
    • 1 packet filo pastry
    • melted butter

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. Heat olive oil in frying pan over medium-high heat. Cook mince until it loses its pink colour and begins to brown. Drain fat from pan. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
    3. Remove one filo sheet from packet and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the filo sheet widthways into two rectangles. Spread the first half-sheet with melted butter, place the 2nd half on top of it and spread again with butter. Place a generous teaspoon of the meat mixture near the narrow end of the pastry. Fold pastry over the top of the meat, fold in the sides of the pastry, and roll into a narrow tube shape. Repeat until all the meat has been rolled up. Arrange parcels on prepared baking tray.
    4. Bake in preheated oven until lightly browned, about 25 minutes.

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    Reviews in English (42)


    I make these at least once a week coz my husband keeps asking for them all the time. I do the folowing changes: 1- before adding the ground beef to the skillet I add 1/4 cup chopped onion and stir them in the EVO until golden brown then I add the ground beef. 2- I use fresh chopped roma tomato instead of crushed tomatoes . 3- I add back pepper + clove of garlic and dried parsley just right before turning the heat off. 4- I brush them with real melted butter  -  28 Aug 2009  (Review from Allrecipes US | Canada)


    This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and left it until morning. After you wrap it up in some really buttery phyllo, it is much better. No 'tang' or salt at all, which is a little strange to get used to. But all in all, not bad. I think I would definitely want a dipping sauce. But not hummus.  -  26 Jul 2009  (Review from Allrecipes US | Canada)


    I made a spicy moroccan inspired dipping sauce with the remaining crushed tomatoes. I used 1/2 cup crushed tomatoes, 2 tablespoon plain yogurt, 1 clove garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 2 tablespoons freshly squeezed lemon juice, Salt and freshly ground black pepper to taste. I put it all in the food processor until smooth. It went very well with the meal. I also added onions and garlic to the meat as someone suggested and used butter instead of oil to coat the tops of the cigars. Served with saffron rice, this meal was satisfying and impressive.  -  01 Apr 2010  (Review from Allrecipes US | Canada)