Lamb and Feta Pastries

Instructions

• • Heat a large non-stick frying pan over medium high heat. Add half the olive oil and the lamb mince. Cook the lamb mince until browned, using a wooded fork to break up any clumps. Remove from pan and set aside.
  • Add the remaining oil to the pan and then cook the onion and garlic until softened. Return the lamb to the pan along with the spices, tomato paste and water, pinenuts and currents. Cook for 3-4 minutes, until thickened. Remove from heat, stir through the parsley and feta cubes. Season with salt and pepper, to taste. Set aside to cool.
  • Preheat oven to 200 C and line a large oven tray with baking paper.
  • Lay filo sheets on a large work surface and cut in half widthwise. Working with one half sheet at a time, brush with melted butter and then fold in half. Line the filling along the longest edge leaving a 2cm boarder on each end. Brush the rest of the sheet with butter and roll up to form a cigar shape, pinching the ends closed. Lay finished rolls on prepared baking tray, brush with remaining butter and sprinkle over sesame seeds. Bake 15-25 minutes until golden and crisp.