Lamb filo spirals with tomato and mint salad

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How to make Lamb filo spirals with tomato and mint salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 1 3/4 cups mint leaves
  • 600g minced lamb
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 16 sheets filo pastry
  • 100g butter, melted
  • 2 tablespoons flaked almonds
  • 2 tablespoons sesame seeds
  • 250g punnet cherry tomatoes, halved
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons lemon juice, plus lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200°C. Coarsely chop 3/4 cup mint, then combine with mince, garlic and cumin in a bowl. Season to taste with salt and pepper.
  • Step 2 Place filo flat on a work surface. Keep covered with a lightly damp tea towel while working to prevent it drying out. Take 1 sheet of pastry and brush lightly with melted butter. Top with another sheet and brush with butter. Place a 1cm-wide strip of lamb mixture along 1 long side of the pastry. Roll pastry to enclose filling, then, working quickly, coil the length of filo into a snail shape. Place on 1 large (or 2 small) paper-lined oven tray(s), then brush with butter. Repeat with remaining pastry, butter and filling.
  • Step 3 Scatter spirals with almonds and sesame seeds, then bake for 30 minutes or until crisp and golden.Meanwhile, combine tomatoes, cucumbers and remaining mint leaves in a bowl. Add oil and lemon juice and season to taste, then toss to combine. Serve warm spirals with tomato and mint salad and lemon wedges.

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