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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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