Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks. Use frozen spinach when fresh is not available. Thaw and drain thoroughly.

• 1 pound (500g) Lamb, Diced Leg or Shoulder Meat
• 1 tablespoon (15ml) Sunflower Oil
• 1 Large Onion, chopped
• 1 Clove Garlic, crushed
• 1 teaspoon (5ml) Ground Cumin
• 1 teaspoon (5ml) Ground Coriander
• 1 ounce (25g) Sultanas or Golden Raisins
• 2 tablespoons (30ml) marmalade
• 1/2 cup (1/2 pint/150ml) Beer
• 8 ounces (225g) Spinach
• 14 ounce packet (400g) Filo Pastry
• 2 ounces (50g) Butter, melted
• 1 tablespoon (15ml) Sesame Seeds

Heat the oil in a pan, add the meat and onion and fry until browned. Mix in the garlic, cumin and coriander and, when thoroughly combined, add the sultanas, marmalade and beer. Bring the mixture to the boil, cover, reduce the heat and simmer for 45 minutes or until tender, stirring occasionally. Leave until cold. Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling. Preheat oven to 400°F/200°C/Gas Mark 6. Cut the filo pastry into 8-inch (20cm) squares and layer four sheets together with butter. Drain the filling, if too moist, and place a sixth of the mixture in the center of the pastry. Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients. Bake the pies for 20-30 minutes until golden brown.