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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Can't stop at one...a great addition to an appetizer tray. Ingredients:
1t olive oil |
1 small onion, finely diced |
2 cloves garlic, minced |
500g lean ground beef |
2tsp corriander |
2tsp cumin |
1tsp hot paprika |
1/3c pine nuts, toasted and chopped |
1/2tspgrated lemon rind |
1t lemon juice |
2t each fresh parsley and mint |
salt and pepper |
15 sheets of phyllo |
100g melted butter |
lemon wedges and fresh herbs for garnish |
Directions:
1. Heat oil in a pan. Add onion and garlic; cook until onion is soft. Add the mince; cook until browned. Add corriander, cumin and paprika, cook until most of the liquid has evaporated. Stir in nuts, rind juice and fresh herbs; season with salt and pepper. Cool.
2. Cut phyllo sheets in half lengthwise; cover with a damp towel.
3. Working with one piece at a time, brush with butter; spoon 1T of beef mixture along one short end. Roll up tightly tucking in ends.
4. Repeat with remaining phyllo.
5. Place on loned baking trays; brush tops with butter.
6. Cook at 200C for about 10 mins
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