Recently at a function and calorie counting, I told myself not to eat but a few of the healthier canapes on offer, knowing full well that the healthiest canape was still not likely to get the Jenny Craig nod of approval.
Anyway, was doing pretty well, keeping to mineral water when a tray of old-school, Greek, mince and filo pastry triangles is offered. And if there is anything I can’t resist, it’s mince and filo pastry. Jenny was not amused but I really didn’t have any choice.
If it’s cold and raining and you just want some comfort and the couch, this recipe is for you.
Just stop counting your calories for the night!
1 3/4 c mint leaves
600g minced lamb
2 gloves garlic, crushed
1 teaspoon ground cumin
16 sheets filo pastry
100g butter, melted
2 tablespoon flaked almonds
2 tablespoon 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.
- Preheat the oven to 200c.
- Coarsely chop 3/4 cup mint, then combine with mince, garlic and cumin in a bowl. Season to taste with salt and pepper.
- Place filo pastry 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 it lightly with melted butter. Top with another sheet and brush with butter.
- Place a 1cm-wide strip of lamb mixture along one side of the pastry. Roll pastry to enclose filling, then working quickly, coil the length of the pastry into a snail-shape. Place on 1 large paper-lined oven trays, then brush with butter. Repeat with the remaining pastry, butter and filling.
- Scatter the spirals with almonds and sesame seeds, then bake for 30 minutes or until crisp and golden.
- Meanwhile, combine tomatoes and cucumbers and remaining mint (1 c) in a bowl. Add oil and lemon juice and season to taste and toss to combine.
- Serve warm spirals with the salad and lemon wedges.