Middle Eastern Lamb Pies

Name: Middle Eastern Lamb Pies
Ingredients: 1 tablespoon olive oil; 1 onion (large, finely chopped); 2 garlic cloves (minced); 500 g ground lamb; 2 teaspoons cinnamon; 1/4 cup tomato paste; 1 tablespoon flour; 1 cup beef stock; salt (to taste); pepper (to taste); 6 sheets phyllo pastry; garlic olive oil flavored cooking spray; 125 g cream cheese (spreadable light); 1/4 cup mint (finely shredded); 1/3 cup pine nuts (toasted)

15 ingredients

10 steps

Ingredients

1 tablespoon olive oil
1 onion (large, finely chopped)
2 garlic cloves (minced)
500 g ground lamb
2 teaspoons cinnamon
1/4 cup tomato paste
1 tablespoon flour
1 cup beef stock
salt (to taste)
pepper (to taste)
6 sheets phyllo pastry
garlic olive oil flavored cooking spray
125 g cream cheese (spreadable light)
1/4 cup mint (finely shredded)
1/3 cup pine nuts (toasted)

Directions

1

Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
2

Add spices and tomato paste and cook for 1 minute.
3

Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
4

Preheat oven to 200C, 180C fan forced.
5

Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
6

Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
7

Bake in a hot oven for 8 to 10 minutes or until golden.
8

Combine the cream cheese with half the mint.
9

Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
10

Serve immediately.