Lamb, mint and fetta filo cigars

Source: Coles Magazine november 2015 - Page 46

2 teaspoons olive oil
 1 brown onion, finely chopped
 500g Coles Australian lamb mince
 1 tablespoon Moroccan spice mix
 100g fetta, crumbled
 2 tablespoons toasted slivered almonds
 1/4 cup mint, finely shredded
 15 sheets filo pastry, halved lengthways
 50g butter, melted
 Caraway seeds, to sprinkle
 Lemon wedges, to serve
 Fresh mint leaves, to serve
 Bought tzatziki, to serve

Preheat oven to 200C. Line 2 baking trays with baking paper.
Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add the spice mix and cook for 2 mins or until aromatic. Set aside to cool.
Add fetta, almonds and mint to the mince mixture and toss to combine.
Place filo on a clean work surface. Cover with a tea towel. Place 1 filo sheet on a clean work surface. Brush with melted butter. Fold in half crossways. Spoon 1 tablespoonful of mince mixture onto 1 short end of the filo. Roll up to enclose filling and create a cigar shape. Place on the lined tray. Repeat with remaining filo, butter and mince mixture. Brush rolls with butter and sprinkle with caraway seeds.
Bake for 10 mins or until lightly golden and heated through. Serve with lemon wedges, mint and tzatziki.

Vic Lic

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