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Ingredients 12 items

  • 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

How to prepare

  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.

Nutritional informations

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