Lamb Filo Triangles
I love a good filo triangle. They are delicious to eat, fun to make and so versatile with what you can pop in them. These lamb filo triangles have been a favourite of mine for a long time and are always a crowd pleaser. They come and go on my finger food rotation but I’m never disappointed when I make a batch.
I love the gentle spice that complements the lamb along with the zing from the lemon. The mint and kale adds freshness and the pine nuts add that extra texture. Combined with the flaky pastry they are mouthwateringly delicious! I like to serve mine with Tzatziki and a generous squeeze of lemon.
Ingredients
1/2 red onion, finely diced
2 cloves of garlic, crushed
2-3 tablespoons pine nuts
1 cup finely shredded kale or spinach
Zest and juice of 1 lemon
300g lamb mince
2 tablespoons mint, finely chopped
1 teaspoons cumin powder
2 teaspoons sumac
Salt and pepper
1 packet filo pastry
Olive oil
about 100g butter
Instructions
1
Heat 1-2 tablespoons of olive oil in a pan and add the onion and garlic. Cook gently for a few minutes until soft and translucent. Add the kale (or spinach) and cook until vibrant green and wilted, just a few minutes. Add a pinch of salt and a squeeze of lemon juice, stir then transfer the mixture to a large bowl.
2
Wipe the pan out then add in the pine nuts. Toast gently over the heat for a few minutes until beginning to turn golden and smell toasty. Add to bowl with the kale mixture.
3
Add the lamb mince, mint, spices and lemon zest and remaining juice to the bowl along with a generous pinch of salt and grind of pepper. Mix well using your hands to combine all the ingredients together.
4
Turn the oven on at 180 degrees to allow it to heat whilst making the triangles. Line a baking tray with baking paper and set aside. Remove the filo pastry from the fridge and melt the butter.
5
To make the triangles, lay one sheet of filo on the bench and brush with some melted butter. Lay a second sheet of pastry on top. Cut the pastry lengthways into three or four long strips, depending on whether you are making small or large triangles.
6
Place a generous spoonful of the mixture diagonally onto one end of the pastry. Fold one corner of the pastry over the filling to meet the other side of the pastry and form a triangle. Fold along the flat edge then again along the diagonal, keeping the pastry snug against the filling and previous folds each time. Continue with this folding pattern until you reach the end of the pastry. Brush the last 2cm of pastry with a little melted butter to seal the triangle and place the triangle onto the baking tray.
7
Continue making the triangles in the same manner until all the mixture has been used. I usually get around a dozen large and two dozen smaller ones from the mixture.
8
Once all the triangles have been folded and are on the tray, brush the top of them with a little more of the melted butter. Place into the oven and bake for 20-30 minutes, depending on the size. They will be golden brown and flaky when they are cooked.
9
Serve immediately with a side of tzatziki and a squeeze of lemon.
