If necessary, trim the lamb meat and then cut in to small pieces. Peel and dice the onion. Pick and finely chop the fresh mint leaves. Pass all these ingredients through a meat mincer or blitz in a food processor. Season with ras el hanout, herbs de Provence and a little salt.
Cut the sheets of brick pastry in to four long strips. Place a spoonful of the meat stuffing mix on each strips of brick pastry and then fold up to form a triangle.
Wash the spinach and blanch in a large amount of salted water. Drain and refresh in cold water. Mix with the cream and the chilli puree, season and then pass through a fine sieve.
Heat a non stick pan, add a little olive oil and then cook the brioautes until light brown on both sides and serve with the spinach.
«This recipe also works well with chicken or beef instead of lamb.»