Preparation

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 MAGGI® Chicken Less Salt Bouillon 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.