Lamb, Mint and Chilli Strudles
Ready In: 30 mins
Serves: 4
Ingredients
- 300 g cooked lamb, shredded
- 2 tablespoons mint jelly
- 1 teaspoon Tabasco sauce
- 4 sheets phyllo pastry
- 25 g butter, melted
Directions
- Preheat the oven to 220°C
- Mix together the lamb, mint jeey and pepper sauce. Add salt and pepper to taste.
- Open out a sheet of filo pastry and scatter over one quarter of the mixture. Fold 1cm of the edges on the longer side of the pastry over the filling, then roll up like a Swiss roll. Arrange seam side down on a non-stick baking sheet.
- Repeat to make 4 rolls. Brush with melted butter and bake for 12-15 minutes until crisp and golden brown.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off