Ingredients
• 1 Tbsp extra virgin olive oil
• 1 small brown onion, finely diced
• 500g lamb mince
• 3 tsp ground cumin
• 3 tsp ground sumac
• 1 tsp ground cinnamon
• ¼ cup coriander leaves, roughly chopped
• ¼ cup tomato chutney
• ½ cup walnuts, toasted, finely chopped
• 12 sheets filo pastry
• 150g butter, melted
• 1 egg, beaten
• Extra 1 tsp ground sumac, to dust
• 1 Tbsp pomegranate molasses
• 1 Tbsp honey
• 1 tsp water
Cucumber yoghurt sauce
• 1 small cucumber
• 1 cup Greek-style yoghurt
• ¼ cup finely chopped mint leaves
• Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 200°C. Line 2 oven trays with baking paper. Put oil, onion and lamb in a large non-stick frying pan over a medium heat. Cook, stirring, for 5 minutes or until lamb is well browned. Add cumin, sumac, cinnamon, coriander, chutney and walnut and cook for a further 2 minutes. Remove from pan and set aside.
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Lay 1 sheet of filo pastry on a clean and dry work surface. Brush with a little of the butter, top with a second sheet of filo and repeat until 4 sheets thick. Cut in half lengthways. Put ½ cup of the lamb mixture at 1 short end. Brush opposite end with a little of the egg. Fold pastry over mince to create a triangle and continue to fold up pastry until mixture is completely enclosed. Repeat with remaining pastry rectangle and another ½ cup of the lamb mixture.
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Repeat Step 2 with remaining filo pastry and lamb mixture to make 6 triangles in total. Arrange on prepared trays and brush tops with remaining butter. Sprinkle with extra sumac. Bake for 15 minutes or until golden and crisp.
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Meanwhile, combine pomegranate molasses, honey and water in a small bowl and set aside. To make cucumber yoghurt sauce, coarsely grate cucumber into a large bowl. Add yoghurt and mint, then season and stir to combine.
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Arrange pastries on a serving plate and serve with cucumber yoghurt sauce and pomegranate mixture on the side.