Spicy lamb fingers
Pastry rolls filled with lamb, pine nuts and spice
40 grams pine nuts
250 grams minced lamb
1 onion, finely chopped
½ teaspoon ground cumin
½ teaspoon ground allspice
salt and freshly ground black pepper
- Drizzle a little olive oil in a frying pan and place over a low heat.
- Add the pine nuts and stir constantly until golden (be very careful as they can easily burn).
- As soon as you see them start to change color, remove the pan from the heat and keep stirring.
- When they are evenly colored, place them on paper towels to drain.
- In the same pan, add a little oil along with the onion, cumin and allspice.
- Cook until the onion has softened and become translucent. Add the meat and continue to stir - cook until the meat has changed colour and cooked through, about 5 minutes.
- Remove from the heat and add back the pine nuts, stir to distribute them evenly and then place the mixture into a bowl to cool.
- Cut the filo sheets into 8cm/3 inch wide x 25cm/9 inch long strips.
- Form pairs with these strips - sandwich these layers together with a little melted butter.
- Take one sandwiched pair and place it in front of you and then place another sandwiched pair at the base of this strip to form an inverted T.
- Place a good teaspoon of filling in the centre to form a sausage shape.
- Fold the sides in and over the filling.
- Brush the exposed pastry with a little melted butter and roll to form a tight cigar shape.
- Repeat the process with the remaining filling.
- Place a sheet of baking paper onto a baking tray, brush the sheet with a little olive oil and then arrange the fingers on top.
- Brush these with a little extra oil and then bake in a preheated 180C until golden (about 20 minutes).
- Arrange on wire racks to cool slightly - these are best served warm from the oven.