Thursday, August 20, 2009
2 tablespoons olive oil
1 onion or 150 g, finely chopped
1 tablespoon pine seeds or 10 g, toasted
400 g minced lamb
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup water or 60 ml
¼ cup raisins, chopped
½ cup low fat mozzarella cheese or 100 g
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground black pepper
1 packet filo pastry or 375 g
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes. Add MAGGI® Chicken Less Salt Bouillon cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Cut each Filo pastry sheet into 3 strips. Add a tablespoon of lamb mixture at one end side of the sheet. Fold the ends and roll to form a finger shape. Brush the ends with water to enclose.
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Serve with green mixed salad.
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