300g leftovers of PGI Welsh Lamb
1 tbsp oil
1 large onion, chopped
100g leftover carrots, diced
200g other leftover vegetables, (broccoli, swede, potatoes)
100g frozen peas
250ml instant gravy
1 tbsp redcurrant jelly
Sprigs of rosemary, finely chopped
6 sheets filo pastry
25g butter, melted
Heat the oven to 200°C/180°C fan/gas 6. Warm the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, redcurrant jelly and rosemary.
Transfer the ingredients into an ovenproof dish. Then, lightly brush the filo sheets with the melted butter and gently scrunch. Place the pastry over the ingredients.
Brush the remaining butter over the top and place in oven for 20 mins until golden brown.