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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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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 SaltHow 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.
Nutritional Info
Energy: 409.00 Kcal
Protein: 16.00 g
Carbohydrate: 44.00 g
Fats: 18.00 g
Protein: 16.00 g
Carbohydrate: 44.00 g
Fats: 18.00 g
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