Filo Fingers with Lamb

A brilliantly flaky filo pastry stuffed with minced lamb makes for a delicious snack or appetizer! Check out other recipes in MAGGI® Arabia for more cooking inspirations.

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Oriental
8
Economical
35 Mins

Ingredients

2 tablespoons olive oil
1 or 150 g onion, finely chopped
1 tablespoon or 10 g pine seeds , toasted
400 g minced lamb
2 cubes MAGG® Less Salt Chicken Bouillon
1/4 cup or 60 ml water
1/4 cup raisins
1/2 cup or 100 g low fat mozzarella cheese
2 tablespoons coriander leaves
2 tablespoons fresh mint
1 teaspoon ground black pepper
1 packet or 375 g Filo pastry

Products Used

Chicken Bouillon Less Salt

How to Prepare

Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes. Add MAGG® Less Salt Chicken Bouillon cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Cut each Filo pastry sheet into 3 strips. Add a tablespoon of lamb mixture at one end side of the sheet. Fold the ends and roll to form a finger shape. Brush the ends with water to enclose.
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Serve with green mixed salad.