Lamb and Filo Fingers Recipe
Lamb and Filo Fingers Recipes
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.
1/4 Lebanese cucumber
3/4 cup plain yogurt
1 tbsp chopped fresh coriander
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
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.
unused pastry covered with a a damp cloth to prevent sheets drying out.
Handle pastry with care - it is delicate.
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