Briouats – Lamb And Chorizo Filo Pastry Tapas

Lamb Filled Filo Briouants

Lamb Filled Filo Briouats

The cars zoomed past us directed by the traffic cop, waving his hands in an unintelligible way, whilst blowing his whistle vigorously.  The smell of onions and frying burgers wafted across the road on the warm breeze and the lights from the cinema vied with the fast food signs littered along the road.  This wasn’t the rustic Spanish market I’d come to find.

Brightly, Hand Painted Dishes

Brightly, Hand Painted Dishes

However once Mr Glam and I turned into the market proper, all the noise and glare was gone.  Bright, hand painted pottery decorated with flowers and stems of olives, was stacked on trestles contrasting with the burnt orange of the utility, plain terracotta dishes piled beside them.

Ropes Of Fresh Chillies And Garlic

Ropes Of Fresh Chillies And Garlic

Ropes of fresh chilli peppers hung beside strings of garlic and chipotle chillies.  The fragrance of vivid mounds of spices floated across the market full of the promise of delicious meals to come.

Mounds of Vivid Fragrant Spices

Mounds of Vivid Fragrant Spices

This was so much more than the car clogged first impression and I couldn’t wait to get home and try out some of the delicious Tapas dishes such as these Briouats and the Prawn Pil Pil I posted earlier.

Lamb And Chorizo Filled Briouats

Lamb And Chorizo Filled Briouats

Lamb Briouats

Makes 20

  • 25g unsalted butter
  • a dash of olive oil
  • 1 large onion finely chopped
  • 3 cloves of garlic finely chopped
  • 500g lamb mince
  • 100g good quality chorizo finely chopped
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • large pinch of saffron soaked in 150mls warm water
  • Salt to taste
  • a handfull of parsley finely chopped
  • a handful of coriander, with stems, finely chopped
  • 100g unsalted butter melted
  • 12 sheets of filo pastry
  • 1 and 1/2 tablespoons of sesame seeds


  • Melt the butter in a large pan with the olive oil
  • Add the onions and cook for 2 minutes, add the garlic and cook until the onions are translucent
  • Add the mince to the pan and break apart until the mince is completely separated
  • Put the chorizo into the pan and cook for 2 minutes
  • Add all the spices including the water from the saffron ( not the parsley and coriander)
  • Continue to cook for 10 minutes
  • Add the salt to taste
  • Add the parsley and coriander and stir into the mince mixture
  • Set aside to cool
  • Preheat the oven 180c
  • Lay the filo pastry on a board with the long side towards you, Cut off 1/3 of the pastry and set aside covered with a damp tea towel
  • Cut the remainder of the pastry in half horizontally so you have 36 rectangles of pastry. Put all but 2 sheets under the damp tea towel
  • Lay one sheet on the work top and brush with melted butter, top with the second sheet
  • Take a mounded tablespoon of the lamb and place on the short end of the pastry
  • Roll the pastry over the mince once, then turn in the edges over all along the length, continue rolling to the end
  • Set aside on a lined baking sheet with the cut edge underneath
  • Repeat until all the pastry is used
  • Brush each one with melted butter and sprinkle with the sesame seeds
  • Bake in the oven for 15 to 20 minutes until golden brown
Crispy Sesame Topped Lamb And Chorizo Briouats

Crispy Sesame Topped Lamb And Chorizo Briouats

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  1. says

    Love your spices in this delicious dish and the seeds on the top make this for one hearty little appetizer or after school snacks for the hungry boys. Have a super day. BAM

  2. says

    I’d always associated briouats with Middle Eastern food, I didn’t realise the Spanish love them too. Anyway, doesn’t matter where they are from, I want them just the same, they are gorgeous!
    *kisses* H

    • says

      Morocco too, so I suppose they came across from North Africa. They are really tasty and so crispy from the filo pastry. GG xxx

  3. says

    I have started to play with filo only recently but I’m in love with it (before I used to work with Tunisian brick but filo is really superior in most dishes!). Your tapas look luscious! I can perfectly imagine a heap of these as a dinner too.

  4. says

    I’ve never heard of these but they look fantastic! What a marvelously savory filling. :-) I love your market shots. I feel inspired just looking at all those amazing spices.

    • says

      They are really yummy, you can vary the spice to your taste. I love visiting markets when I’m on holiday and also here. There’s often so much you miss when you aren’t looking at it through a camera lens. GG

  5. says

    I’ve tried these under a different name without the chorizo but either way delicious! I guess the chorizo makes it more Spanish and the lovely bold flavours.. I loved the photos of the market and the pottery you posted on Facebook. I loved going to Spain, back in the day my dad had property in Marbella so we were there every holiday. I loved it, sun, food and the beach. Good times. I’m sure plenty has changed since then!

    Nazneen xx

    • says

      The market was wonderful. I’m not sure that Spain has changed all that much, parts of it are more built up but apart from a new motorway/freeway from Malaga airport which speeds up the drive from the airport. I first went in 1979 and it still has the same feel. GG xxx


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