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.
My Private Note
mini la ...
Units: US | Metric
- 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)
- 1Heat 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.
- 2Add spices and tomato paste and cook for 1 minute.
- 3Blend 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.
- 4Preheat oven to 200C, 180C fan forced.
- 5Spray 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.
- 6Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
- 7Bake in a hot oven for 8 to 10 minutes or until golden.
- 8Combine the cream cheese with half the mint.
- 9Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
- 10Serve immediately.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Middle Eastern Lamb Pies
Serving Size: 1 (104 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 232.0
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 7.0 g
- Cholesterol 41.8 mg
- Sodium 210.7 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 1.0 g
- Sugars 1.2 g
- Protein 9.6 g