Preheat oven to 220°C/425°F. Line an oven tray with baking paper.

2 Heat the oil in a large frying pan over high heat; cook the onion, garlic, ginger and spices for 5 minutes or until onion is soft. Add lamb; cook, stirring, for 5 minutes or until lamb is cooked through. Add yoghurt; cook, stirring, for 2 minutes or until thickened. Stir in pine nuts, parsley and lemon rind.

3 Using a quarter of the gluten-free fillo pastry, roll pastry out on a large floured piece of baking paper using a well-floured rolling pin until dough is about 1mm thick. Cut into 18 x 10cm (4in) rounds, re-rolling pastry scraps as necessary. Place a heaped teaspoon of mince mixture on each round; brush edges with egg yolk lightly beaten with milk. Pin and twist the edges together. Place on lined tray; brush with a little more egg mixture.

4 Bake pastizzis for 20 minutes or until crisp and golden.