Middle Eastern Lamb Pies

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.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 mini lamb pies

Ingredients

• 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)

Directions

1. 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.
2. Add spices and tomato paste and cook for 1 minute.
3. 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.
4. Preheat oven to 200C, 180C fan forced.
5. 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.
6. Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
7. Bake in a hot oven for 8 to 10 minutes or until golden.
8. Combine the cream cheese with half the mint.
9. Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
10. Serve immediately.