350 g minced lamb
1 large onion, chopped
2 cloves garlic, crushed
100 ml red wine
2 tbsps tomato paste
2 large tomatoes, peeled and chopped
150 ml beef stock
Salt and pepper
150 g small penne or rigatoni
1 tbsp each fresh chopped mint and thyme
1 tsp dried oregano
Handful pitted black or green olives, roughly chopped
6 large sheets filo pastry
Melted butter or margarine

Heat a frying pan and dry-fry the lamb, stirring and turning until it loses its raw colour. Add the onion and cook until it starts to soften, then add the garlic and cook for a minute more. Stir in the wine and let it bubble until evaporated. Add the tomato paste, chopped tomatoes and stock, and season with salt and pepper. Lower the heat, partially cover the pan and let it simmer for about 30 minutes until thick.

While the meat is simmering, cook and drain the pasta, then stir it into the meat together with the fresh herbs, oregano and olives. Taste and season as necessary.

Preheat the oven to 180ºC and butter a baking tray. Brush a sheet of filo with melted butter, fold it in half crossways and butter it again. Leaving a border of about three centimetres, put two heaped tablespoons of the meat mixture along the short end, roll it over once, fold in the sides and brush them with butter, then roll it up and put the strudel on the baking tray, seam side down. Make five more strudels, give them a final brush with butter and bake for about 25 minutes until golden and crunchy.

Serve on warm plates with a green salad and either some minty yoghurt and cucumber tzatziki, or home-made tomato sauce. (Makes 6 strudels)