1 T olive oil
1 onion, peeled and diced
2 cloves of garlic, crushed
1/4 cup pinenuts
1/2 cup currants
400g lamb mince
2 t cumin
1/2 t cinnamon
2 t Moroccan seasoning
1 egg
1/4 cup chopped parsley
salt and pepper to taste
10-12 sheets filo pastry
olive oil to brush/spray
poppy seeds
Method:
- Preheat oven to 170 degrees celsius.
- Heat oil in pan, add onion and garlic, cook until soft.
- Add pinenuts and currants. Cook until currants are plump.
- In a bowl blend mince, egg, parsley and spices then add cooked onion mixture.
- Lay a sheet of filo lengthways. Spray half with oil and fold over to make a long rectangular shape.
- Place 1 T of mixture at one end and fold a corner diagonally over the filling to make a pointy end. Fold the pointed end across the filling to create a triangle shape. Keep folding until finished with a triangle.
- Place on a non stick oven tray. Spray with oil and sprinkle with poppy seeds.
- Repeat until all the mixture is used up.
- Bake for 15-20 minutes until golden all over.
Notes:
I couldn't find lamb mince so made recipe with beef mince which was tasty.
I have used mixture to make gourmet burger patties which were very tasty but didn't stay together well. Next time I will try using half the amount of pinenuts.
