Preheat the oven to 180°C and line a tray with a baking mat.
Season the lamb neck fillets with salt and pepper.
Brown the lamb fillets in 30ml of oil for 2 minutes and set aside.
Sauté the onion and garlic in the remaining oil until softened and let cool.
Mix lamb mince, chipotle purée, oregano, and paprika in a bowl and season.
Combine the cooled onion mixture with the mince and form four patties.
Layer two sheets of filo pastry, brushing each with melted butter.
Stack a pepper quarter, a patty, and a lamb fillet on the pastry.
Fold the pastry into a sealed parcel and repeat for the remaining three portions.
Bake for 20 minutes until golden and rest under foil for 10 minutes.
Serve the parcels with seasonal vegetables.