These little lamb pastries are packed with flavour, thanks to a variety of spices that are added to the meat.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Main Course, Snack
Cuisine: Greek
Keyword: filo, lamb
Servings: 12pieces
Ingredients
2tbsolive oil
1smallonion
2clovesgarlic
1.5tspginger, ground
1tspcinnamon, ground
1tspcoriander, ground
1.5tspcumin, ground
500glamb mince
20gpine nuts, toasted
2tbspmint leaves, chopped
12sheetsfilo pastry
100gbutter, melted
Instructions
Filling
Finely chop the onion and separately chop the garlic.
Heat 1 tbsp of olive oil in a frying pan and saute the onion on medium heat until golden brown. Then add the garlic and fry for another minute until aromatic.
Add the ginger, cinnamon, coriander and cumin and fry for 1-2 minutes. Remove mix from the pan.
Heat the remaining tbsp of olive oil in the frying pan and fry the lamb mince until brown and slightly crispy. Add the onion/spice mix as well as the chopped mint leaves to the meat and stir until mixed well. Remove from heat.
In a separate, clean, non-stick frying pan, toast the pine nuts without oil until golden and aromatic. Add to the meat and mix well.
Assemble the triangles
Heat the oven to 180°C (fan forced).
Cut 12 sheets of filo pastry in half (lengthwise) to make strips of about 10cm x 40cm.
Melt the butter, then generously brush two of the filo strips with the butter.
Add 2-3 tablespoons of the filling to the bottom corner of one strip, then fold the corner diagonally so that the meat is covered. Repeat the diagonal folds upwards until the meat is wrapped entirely by the first strip, then transfer the triangle to the second strip and repeat the wrapping in the same way, starting from the bottom all the way to the top.
Place triangles on a lined baking tray, brush with a little milk or egg yolk, sprinkle a few sesame seeds on each parcel.
Bake for approx 25min at 180°C or until golden brown.
Serve with Greek yoghurt and a fresh cucumber salad on the side.Bon Appetit!