- 2 tablespoons olive oil
- 1 onion or 150 g, finely chopped
- 1 tablespoon or 10 g toasted pine seeds
- 400 g minced lamb
- 2 cubes MAGGI Less Salt Chicken Stock
- 60 ml or ¼ cup water
- ¼ cup raisins, chopped
- 100 g or ½ cup low fat mozzarella cheese
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground black pepper
- 1 packet filo pastry or 375 g
Filo Fingers with Lamb
INGREDIENTS
Filo Fingers with Lamb with
Filo Fingers with Lamb with 
- 2 tablespoons olive oil
- 1 onion or 150 g, finely chopped
- 1 tablespoon or 10 g toasted pine seeds
- 400 g minced lamb
- 2 cubes MAGGI Less Salt Chicken Stock
- 60 ml or ¼ cup water
- ¼ cup raisins, chopped
- 100 g or ½ cup low fat mozzarella cheese
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground black pepper
- 1 packet filo pastry or 375 g
NUTRITIONAL INFORMATION
Filo Fingers with Lamb with
Filo Fingers with Lamb with
- Energy 409 (Kcal)
- Protein 16 (g)
- Carbohydrate 44 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Filo Fingers with Lamb with
Filo Fingers with Lamb with
1
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
2
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.
3
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
4
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.
5
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
6
Serve with green mixed salad.
REVIEWS
Filo Fingers with Lamb with
