What you need
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 500 g lamb mince
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1/4 cup tomato paste
- 1 tablespoon flour
- 1 cup beef stock
- Salt and pepper, to taste
- 6 sheets filo pastry
- Garlic olive oil spray
- 125 g PHILADELPHIA Light Spreadable Cream Cheese
- 1/4 cup finely shredded mint
- 1/3 cup toasted pine nuts
How to make it
HEAT the oil in a frypan and sauté onion for 1–2 minutes until just softened. Add garlic and lamb mince and cook for 5 minutes or until lamb has browned. Add spices and tomato paste and cook for 1 minute. Blend flour with the stock then add to the lamb mixture. Simmer for 5–6 minutes until thickened. Season to taste.
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. Push filo pieces into 12 × 1/3 cup capacity greased muffin pans, folding the edges in. Bake in a hot oven 200°C for 8–10 minutes or until golden.
COMBINE the PHILLY with half the mint. Spoon lamb filling into the filo cases, dollop with PHILLY mixture and sprinkle with remaining mint and pine nuts. Serve immediately.
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