Spiced Beef Parcels with Cucumber and Mint Raita

Frank Bordoni's spiced mince parcels will add plenty of interest to your party canapé spread
By Frank Bordoni
Spiced Beef Parcels with Cucumber and Mint Raita
  • Rating:
  • Serves: Makes 16-20 small parcels
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 600 g minced beef
  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1 handfuls chopped coriander leaves
  • salt and black pepper, to taste
  • 20 ml olive oil

For the filo parcels

  • 4 large sheets of filo pastry
  • 4 tbsp melted butter

For the raita

  • 450 ml sheeps yogurt
  • 1 cucumber, peeled, seeds removed, finely sliced
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ lemons, juice only
  • 1 small bunch mint


1. Preheat the oven to 190C/gas 4. Heat the olive oil in a frying pan set over a moderate heat. Add the lamb mince and brown well. Stir in the onion, garlic and spices and season well and cook for a further 6-8 minutes. Set aside to cool before scattering with the chopped fresh coriander.

2. Lay out a sheet of filo pastry, brush with melted butter, and lay over another sheet. Cut into four large squares and place a dollop of the cooled lamb mixture in the centre. Pull up the corners to make a parcel and pinch together. Place on a baking sheet and bake in the oven for10-15 minutes, until golden and crisp.

3. For the raita, place the cucumber in a colander and sprinkle with salt. Leave on one side to drain for about 1 hour. Pat dry with kitchen paper and transfer to a bowl, along with the yogurt, garlic, lemon juice, oil and chopped mint leaves. Serve the warm parcels with the raita.

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