This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Step 2
0 Min
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
0 Min
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Step 4
0 Min
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
0 Min
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Step 6
0 Min
Serve with green mixed salad.
Step 1
of
6
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Step 2
of
6
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
of
6
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Step 4
of
6
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
of
6
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.