0:30 Prep | 0:25 Cook | Makes 30 | Capable cooks
Bite into these golden filo cigars made with Moroccan flavoured lamb, fresh mint and slivered almonds.
2 teaspoons olive oil
1 brown onion, finely chopped
500g Coles Australian lamb mince
1 tablespoon Moroccan spice mix
100g fetta, crumbled
2 tablespoons toasted slivered almonds
1/4 cup mint, finely shredded
15 sheets filo pastry, halved lengthways
50g butter, melted
Caraway seeds, to sprinkle
Lemon wedges, to serve
Fresh mint leaves, to serve
Bought tzatziki, to serve
Step 1 Preheat panggangan to 200C. Line 2 baking trays with baking paper.
Step 2 Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add the spice mix and cook for 2 mins or until aromatic. Set aside to cool.
Step 3 Add fetta, almonds and mint to the mince mixture and toss to combine.
Step 4 Place filo on a clean work surface. Cover with a tea towel. Place 1 filo sheet on a clean work surface. Brush with melted butter. Fold in half crossways. Spoon 1 tablespoonful of mince mixture onto 1 short end of the filo. Roll up to enclose filling and create a cigar shape. Place on the lined tray. Repeat with remaining filo, butter and mince mixture. Brush rolls with butter and sprinkle with caraway seeds.
Step 5 Bake for 10 mins or until lightly golden and heated through. Serve with lemon wedges, mint and tzatziki.
GET AHEAD: Make these filo cigars, without baking, up to a day ahead. Store the unbaked rolls in an airtight container in the fridge. Bake just before serving. Allow additional time for cooling.
Author: (N/A) Image credit: (N/A) Publication: Coles