Ingredients

• ¼ cup toasted pinenuts
• 2 tbs. extra virgin olive oil
• 250g minced lamb
• 1 medium brown onion, finely chopped
• 1 clove garlic, finely chopped
• ½ teas. Sea salt
• ¼ teas. EACH ground black pepper, cumin powder & allspice powder
• ¼ cup pinenuts
• 1 dessertspoon of mint, finely chopped
• Pastry – 12 sheets filo or puff pastry
• Canola oil for brushing pastry

Serves – 30 pieces

Preparation

• Preheat oven at 200 degrees
• Add oil to a large casserole and heat
• Add onions, garlic, salt and spices. Cook until onions are soft and then add meat. Stirring gently until meat is light brown.
• Add pinenuts and mint. Combine well.
• Cut pastry into 20cm/6” x 10cm/3” rectangles. Roll meat into thin cigar shapes 10cm/3” long and thick as your index finger.
• Place rolled meat in centre of pastry and roll pastry and at the same time tuck in sides to enclose meat to form a cigar.
• Place pastries in rows on baking paper on baking tray and lightly brush with oil. Cook for 15 minutes or until golden brown.

Tasty Tip – Serve with yoghurt dip