Filo Fingers with Lamb
35Min
Easy
Ingredients
8
Servings
ingredient_quantity
recipe ingredient
2
tbsp
Olive oil
150
g
Onions, finely chopped
1
tbsp
Nuts, pine nuts, dried
400
g
Minced lamb
2
cubes
MAGGI® Chicken Bouillon Less Salt
0.25
cup
Water
0.25
cup
Raisins
0.5
cup
Mozzarella cheese
2
tbsp
Coriander leaves, chopped
2
tbsp
Fresh mint
1
tsp
Ground Black Pepper
375
g
Phyllo pastry
.
Nutrition Value
Energy
278.26 kcal
Protein
15.55 g
Carbohydrates
31.39 g
Fats
10.13 g
Information per serving
Instruction
35 Minutes
-
Step 1
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown. -
Step 2
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. -
Step 3
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined. -
Step 4
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. -
Step 5
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown. -
Step 6
Serve with green mixed salad.
