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6

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0:30 - 0:10

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uzma from khi
Ingredients
  1. 2 Tablespoons olive Oil
  2. 1 Onion or 150 g, finely chopped
  3. 1 Tablespoon pine seeds or 10 g, toasted
  4. 400 g Minced lamb
  5. 2 Chicken Less Salt Cube
  6. ¼ Cup Water or 60 ml
  7. ¼ Cup Raisins, chopped
  8. ½ Cup low fat Mozzarella cheese or 100 g
  9. 2 Tablespoons Coriander leaves, chopped
  10. 2 Tablespoons fresh mint, chopped
  11. 1 Teaspoon ground black pepper
  12. 1 Packet filo pastry or 375 g
Method
  • Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
  • Add lamb and cook over medium heat for 5-8 minutes. Add Less Salt Chicken cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
  • Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
  • Cut each Filo pastry sheet into 3 strips. Add a tablespoon of lamb mixture at one end side of the sheet. Fold the ends and roll to form a finger shape. Brush the ends with water to enclose.
  • Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
  • Serve with green mixed salad.
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