No fluffing around making pastry here, just whip a packet of filo from the fridge, butter, wrap and bake with this flavoursome minced lamb filling. Seal the remaining filo and use for a another dish within the use by date.
LAMB FILO CIGARS
Makes 12
1 Tbsp oil
400g lamb mince
2 shallots
2 cloves garlic, crushed
1 green chilli, chopped
1 tsp cumin
½ tsp allspice
¼ tsp turmeric
100g feta
½ cup toasted pine nuts
Salt and pepper to taste
12 sheets filo
50g melted butter
- Heat the oil in a frying pan to a medium heat. Add the lamb cooking for 8-10 minutes until lightly browned. Add the shallots, garlic and chilli cooking for a further 4 minutes. Stir through the cumin, allspice and turmeric for 2 minutes. Remove from the heat and cool
- Crumble through the feta and pine nuts reserving a few for garnish. Season to taste with salt and pepper.
- When ready to roll the cigars brush 1 piece of filo with butter and fold in half. Place some of the filling on one end. Fold the ends in and brush again. Roll into a cigar shape. Continue with the remainder. Place onto baking paper on an oven tray.
- Preheat an oven to 180C. Brush the filo with the remaining butter and bake for 15 minutes until crispy and golden.
