Lamb and Filo Fingers Recipe



Lamb and Filo Fingers Recipes

Ingredients :

2 tbsp olive oil

1 onion, finely chopped

1/3 cup pine nuts

500g minced lamb

1/4 cup raisins, chopped

1 cup grated Cheddar cheese

2 tbsp chopped fresh coriander

2 tbsp chopped fresh mint

1 tsp ground pepper

85g butter, melted

1 x 375g packet filo pastry *

* These pastries may be made in advance, wrapped carefully in foil and frozen for up to 3 months. Great as a do-ahead party idea.

Yogurt Sauce:

1/4 Lebanese cucumber

3/4 cup plain yogurt

1 tbsp chopped fresh coriander

Method :

Preheat oven to 190C. Line a 32 x 28cm oven tray with baking paper. Heat oil in heavy-based pan. Cook onion and pine nuts over medium heat 5 minutes until golden brown. Add lamb and cook over medium heat 5-10 minutes until well browned and almost all liquid has evaporated. Use a fork to break up any large lumps of mince as it cooks. Remove from heat and cool slightly. Add raisins, cheese, coriander, mint and pepper and stir to combine.

Place 10 sheets of pastry onto work surface. Using a sharp knife or scissors, cut pastry lengthways into 4 strips. Brush each strip with melted butter and place them on top of each other. Put a tablespoon of lamb mixture at one end of top sheet of pastry. Fold in ends and roll into a finger shape. Repeat process with remaining filo pastry and filling. Place pastries on prepared tray and brush with remaining butter. Bake for 15-20 minutes or until golden brown. Serve warm or cold with yogurt sauce as a party snack or entree. To make yogurt sauce: peel cucumber, remove seeds and finely chop flesh. Mix with yogurt and coriander.

Note: Keep unused pastry covered with a a damp cloth to prevent sheets drying out. Handle pastry with care - it is delicate.

Makes 24


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