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.
- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
- 2 tablespoon oil
- 600 gram lamb mince
- 1 onion, finely chopped
- 2 clove garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon grated ginger
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 cup pinenuts
- 1/4 cup currants
- 1 cup finely chopped spinach
- 1/4 cup chopped coriander
- salt
- 80 gram tasty cheese, chopped into small cubes
- 250 gram filo pastry
- 50 gram butter, melted
Method
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1Preheat oven to 180C. Heat oil in a large frying pan, add mince and toss until well browned.
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2Reduce heat and add onion, garlic, cumin, coriander, ginger, paprika and cinnamon. Cook, stirring occasionally, until onion is tender. If mixture is too dry then add a little more oil.
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3Add pinenuts and currants to the pan and stir for a further minute or so until pinenuts start to colour. Add spinach to the pan and cook until soft. Mix in coriander leaves and salt to taste. Set mince aside to cool.
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4Place 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.
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5Place 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.
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