Moroccan-style lamb filo wraps
The delicious filling in these filo wraps can also be used in smaller filo triangles and served as finger food.
|600 g||Lamb mince|
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 tsp||Coriander, ground|
|1 tsp||Ginger, grated|
|¼ cup||Pine nuts|
|1 cup||Fresh coriander, chopped|
|1 cup||Spinach, finely chopped|
|1 to taste||Salt|
|80 g||Tasty cheese, chopped into small cubes|
|250 g||Filo pastry|
|50 g||Butter, melted|
- Preheat oven to 180 degC. Heat oil in a large frying pan, add lamb mince and toss until well browned.
- Reduce heat and add onion, crushed garlic, cumin, ground coriander, grated ginger, paprika and cinnamon. Cook, stirring occasionally, until onion is tender. If mixture is too dry then add a little more oil.
- Add pinenuts and currants to the pan and stir for a further minute or so until pinenuts start to colour. Add finely chopped spinach to the pan and cook until soft. Mix in chopped coriander leaves and salt to taste. Set mince aside to cool.
- Place a filo sheet on a dry bench and brush with butter. Place another sheet on top. Butter the top of this and add another sheet and repeat until you have 4 sheets.
- Place 1 cup of lamb filling across the pastry 2cm in from the narrow end and sprinkle with cheese. Roll into a log, folding the ends in as you go. Brush with butter and place on a cold baking tray. Continue until you have used all the filling and pastry. Bake for 15 minutes until pastry is golden. Slice filo parcels in half and serve with a salad.