These are spiced lamb and feta parcels made with store-bought puff pastry — four substantial pieces on the table in 40 minutes. The filling comes together in one pan, and the pastry does the heavy lifting on texture. If you have ground lamb in the fridge and need dinner sorted fast, this is a reliable option.
Ingredient notes
- Ground lamb: Higher fat content than beef mince, which keeps the filling moist after baking. Leaner lamb can turn dry — if that’s all you have, add a small drizzle of olive oil to the cooked filling before it cools.
- Feta cheese: Buy a block and crumble it yourself. Pre-crumbled feta is drier and saltier, which throws off the balance of the filling. Drain any excess brine from the block before using.
- Puff pastry: One standard sheet (roughly 9×9 inches after rolling) yields 4 squares. Make sure it’s fully thawed but still cold — warm pastry tears and sticks.
- Fresh parsley: Dried won’t work here. The moisture and brightness from fresh parsley are doing real work in the filling.
Before you start
The single step that determines whether these hold together or burst open is cooling the filling before it goes into the pastry. Hot filling releases steam inside the sealed pocket and softens the pastry from the inside, making it soggy and hard to seal cleanly. Five minutes off the heat is the minimum — spread the filling onto a plate to speed that up if you’re short on time. Also, press the pastry edges firmly with a fork rather than just pinching with your fingers; the egg wash helps, but a proper mechanical seal is what keeps the filling inside during baking.
Mistakes to avoid
- Overfilling the squares: A heaped spoonful looks like enough room, but too much filling prevents a clean seal. A level tablespoon and a half is the practical limit per square.
- Skipping the space on the baking tray: Pastries placed too close together trap steam between them and the undersides stay pale and soft. Leave at least two inches between each piece.
- Not draining excess fat from the lamb: After browning, tip the pan and spoon off pooled fat before adding spices. Greasy filling soaks through the pastry before it has time to crisp.
- Adding feta while the filling is still hot: Feta melts and turns grainy if stirred in over heat. Fold it in off the heat once the lamb has cooled slightly — it should stay in distinct crumbles.
- Cutting pastry squares unevenly: Uneven squares mean some pastries have too little pastry to fold over the filling. Use a ruler or the edge of a spatula as a guide when cutting.
Keeping and reheating
Baked fatayer keep in an airtight container in the fridge for up to 3 days. To reheat, put them on a bare oven rack or a wire rack set over a tray at 350°F for 8–10 minutes — this crisps the pastry back up instead of steaming it soft, which is what a microwave does. For longer storage, freeze them individually on a tray first, then transfer to a bag; they keep for up to 2 months. Reheat from frozen at 375°F for 15–18 minutes. The filling also freezes well on its own in a sealed container for up to 2 months, so making a double batch of filling and freezing half means the next round takes about 20 minutes start to finish — just thaw the filling overnight, roll fresh pastry, and bake. Skip the egg wash garnish on anything going straight into the freezer unbaked; brush it on just before baking instead.
Lamb Mince and Feta Fatayer
Equipment
- Baking tray
- Mixing bowl
- Rolling Pin
- Frying pan
- Spatula
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 pound lamb mince high quality, grass-fed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cinnamon
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 cup feta cheese crumbled
- 1 cup fresh parsley chopped
- 1 sheet store-bought puff pastry thawed
- 1 large egg beaten, for egg wash
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and sauté until golden brown for about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the lamb mince to the pan, breaking it apart with a spatula as it cooks. Cook until browned, around 5–7 minutes.
- Mix in the ground cumin, coriander, cinnamon, salt, and pepper. Blend well to infuse the spices.
- Remove from heat and let cool for 5 minutes before folding in the feta cheese and fresh parsley.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Cut the pastry into 4-inch squares.
- Place a spoonful of the lamb and feta mixture in the center of each square. Fold the edges over to form a triangle, pressing down to seal.
- Brush each pastry with beaten egg for a beautiful golden finish.
- Carefully arrange the fatayer on a baking tray, leaving space between each piece.
- Bake in the preheated oven for 15 minutes, until the pastry is golden and flaky.
Notes
Lisa’s Tips
- Use freshly ground spices for the most aromatic results.
- Substitute lamb with beef or turkey mince for a different flavor profile.
- If you have extra time, allow the pastry to rest in the fridge before baking for a flakier texture.
Nutrition
Frequently asked questions
Can I make these ahead and bake them later?
Yes — assemble the fatayer, place them on a tray, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Brush with egg wash right before they go into the oven, not ahead of time, or the wash dries out and the finish turns dull.
My puff pastry keeps tearing when I fold it. What am I doing wrong?
The pastry is probably too warm. Return it to the fridge for 10 minutes and try again — cold pastry is far more pliable and holds a fold without cracking. If it was frozen, make sure it thawed in the fridge overnight rather than on the counter, which softens it unevenly.
Can I use a different meat if I don’t have lamb?
Ground beef works well and is the most straightforward swap — use 80/20 for enough fat to keep the filling from drying out. Ground turkey is leaner, so add an extra teaspoon of olive oil to the pan and don’t overcook it, or the filling will be crumbly and bland.
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