Ingredients:
- 1kg lamb mince
- 1 large onion diced
- 3 garlic crushed
- 3 tablespoons Moroccan seasoning
- 1 cup currants
- 2 packets filo pastry
- fresh parsley roughly chopped
- 1/2 cup pine nuts
- Juice of 1 lemon
- 100 grams butter melted
Method:
- Preheat your oven to 180 degrees
- In a RACO Minerale frypan, on a medium heat, add in pine nuts and cook until toasted. Make sure you watch the pan because they do cook very fast and can burn easily. Once toasted, remove from pan and set aside.
- In the same frypan, on a medium heat, add in 2 tablespoons of olive oil, onion, garlic, and the lamb mince. Season with Moroccan season and salt and pepper.
- You want the mince to be cooked through, and you want to ensure there is no moisture left in the pan. The meat should be nice and crispy, but not burnt.
- Once meat has been cooked, remove from heat. Add in currants, pine nuts, parsley and the juice of 1 lemon. Set aside to cool.
- To assemble filo rolls, lay out 1 sheet of filo pastry. Brush it with butter and place another filo sheet on the top. Repeat so there is a total of 3 sheets.
- Add filling to the middle of the pastry. Make sure you do not place mixture towards the edges.
- Fold sides inwards. Holding the sides in, you want to grab the top of the pastry and fold it over and roll at the same time to resemble a roll.
- Place parcels onto a lined baking tray and brush the tops with extra butter. Place into the oven for approximately 20 minutes or until golden.