Lamb with Nuts & Mint (4 servings)

Ingredients:

• 300g lamb, minced

• 1 cup onion, chopped

• 1 tsp garlic, chopped

• 1 tsp allspice powder

• 40g pine nut, toasted and blended

• 1 tbsp fresh mint, chopped

• 8 sheet of frozen phyllo pastry

• 2 tbsp of olive oil

• 1 tbsp egg white

• 1 tsp salt

• Pepper to taste

Preparation:

Heat a nonstick pan over medium heat with 2 tbsp of olive oil and sauté lamb for about 7 minutes. Remove meat to a plate.

With the same pan sauté onion and garlic till golden.

Add back cooked lamb and all spice powder and simmer for 5 minutes.  

Add pine nut, mint, salt and pepper. Stir well then remove and leave for cooling.

Preheat oven to 200c. Use 2 sheets of phyllo pastry per pastille. Brush each layer with some olive oil.

Add the filling in the center and seal off with some egg white.

Place pastille on a greased baking tray and baked for 10 minutes.