Prep 25 mins
Cook 20 mins
From a free recipe book given out by Philadelphia Cheese (upon the purchase of 3 of their products). These sound like a wonderful snack, though personally I would use parsley or basil as I am not a fan of mint. Times are as given in the recipe.
- 1 tablespoon olive oil
- 1 onion (large, finely chopped)
- 2 garlic cloves (minced)
- 500 g ground lamb
- 2 teaspoons cinnamon
- 1⁄4 cup tomato paste
- 1 tablespoon flour
- 1 cup beef stock
- salt (to taste)
- pepper (to taste)
- 6 sheets phyllo pastry
- garlic olive oil flavored cooking spray
- 125 g cream cheese (spreadable light)
- 1⁄4 cup mint (finely shredded)
- 1⁄3 cup pine nuts (toasted)
- Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
- Add spices and tomato paste and cook for 1 minute.
- Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
- Preheat oven to 200C, 180C fan forced.
- Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
- Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
- Bake in a hot oven for 8 to 10 minutes or until golden.
- Combine the cream cheese with half the mint.
- Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
- Serve immediately.