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Moroccan Lamb Filo Pastries
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Baking Recipes,Finger Food Recipes,Lamb Recipes,Mediterranean Recipes,Recipes | No Comments
Heat a frypan over a medium heat, add lamb, onion, garlic, spices, parsley
and coriander and cook for 5 minutes until moisture has evaporated.
Drain off fat if necessary.
Add the egg and cook for 1 minute.
Preheat the oven to 190 C
Brush one sheet of filo pastry with melted butter and place another sheet
on top.
Cut strips of filo approximately 7 cm wide.
Place teaspoons of filling at one end of a filo strip and fold into a triangular shape, folding all of the filo into the triangle.
Place the parcels on an ungreased tray and bake for 15 minutes, until golden.
Serve warm
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