Ingredients
1 tbsp olive oil
1 small onion
finely diced
1 clove garlic
minced
½ tsp cinnamon
½ tsp ground coriander
500g lamb mince
2 tbsp raisins
1 tbsp quince paste
1 lemon rind
finely grated
3 tbsp pine nuts
3 tbsp coriander
chopped
12 filo pastry
⅓ cup butter
melted
Equipment
- 1 medium saucepan
- 1 small frypan
- 1 baking tray
- 1 baking paper
Instructions
- Heat oil in a medium saucepan over low heat. Saute onion for 4 minutes until soft. Add garlic and spices and saute for a further minute. Add mince and cook, stirring, until cooked through. Stir through raisins, quince paste and lemon rind and set aside to cool.
- In a small frypan, toast pine nuts, shaking pan constantly until lightly brown. Add to cooled lamb mixture with chopped coriander.
- On the bench in front of you, lay out a sheet of filo pastry. Brush with melted butter then fold in half so you have a square. Brush the top with butter. Place two heaped dessert spoons of lamb mixture in a corner of the square. Roll over the corner of pastry, enclosing the mixture and folding over the sides. Continue rolling to form a spring roll shape. Use melted butter to seal closed. Continue with remaining ingredients.
- Preheat oven to 200°C conventional (180°C fan-forced). Lay pastry rolls on a tray lined with baking paper. Brush the tops with remaining melted butter. Bake for 15-20 minutes until golden.
- Serve with Greek yoghurt for dipping.
Notes
Tip
If you prefer, brush the pastry with olive oil or use olive oil spray in place of the butter.
Tip
Don't confine yourself to rolls – experiment with triangles or rectangular parcels.
Tip
Double the recipe and freeze portions for another time.
