Middle Eastern Lamb Pies

Ingredients

• 1 tablespoon olive oil
• 1 onion (large, finely chopped)
• 2 garlic cloves (minced)
• 500 g ground lamb
• 2 teaspoons cinnamon
• 1/4 cup tomato paste
• 1 tablespoon flour
• 1 cup beef stock
• salt (to taste)
• pepper (to taste)
• 6 sheets phyllo pastry
• garlic olive oil flavored cooking spray
• 125 g cream cheese (spreadable light)
• 1/4 cup mint (finely shredded)
• 1/3 cup pine nuts (toasted)

Directions

1. 1

   Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.

2. 2

   Add spices and tomato paste and cook for 1 minute.

3. 3

   Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.

4. 4

   Preheat oven to 200C, 180C fan forced.

5. 5

   Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.

6. 6

   Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.

7. 7

   Bake in a hot oven for 8 to 10 minutes or until golden.

8. 8

   Combine the cream cheese with half the mint.

9. 9

   Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.

10. 10

    Serve immediately.