Middle Eastern Lamb and Honey Filo Triangles

These little pastries are always a great hit at parties. When making these it is a good idea to make a double quantity and then freeze some for a later date.

60 ml		olive oil
2 large		onions, finely chopped
3 large		cloves garlic, finely chopped
1 Tbs		finely chopped fresh ginger
500 g		minced lamb
1 large		tomato, cut in small dice
2 tsp		salt
1/2 tsp		freshly ground black pepper
1/4 tsp		freshly grated nutmeg
1/2 tsp		cinnamon
1/2 tsp		cumin
1/4 cup		sultanas
1/4 cup		tomato paste
1/4 cup		honey
2 Tbs		wine vinegar
1/4 cup (30g)		toasted slivered almonds
2 Tbs		finely shredded mint
15-16 sheets		filo pastry
180 grams		melted butter
		Garnish:
		Sesame seeds, poppy seeds or flaked almonds

1	Heat oil in a large frying pan (non-stick preferably) over medium heat. Add onion, garlic and ginger and cook, stirring occasionally, until light golden, about 6 mins. Remove from pan, set aside. Increase heat and return pan to stove, add a little more oil if dry. Add lamb and cook, stirring to break up, until lamb is no longer pink. Return onion mixture to pan with all remaining ingredients, except almonds, mint, filo and butter. Cook over medium/high heat, stirring mixture occasionally, until any excess liquid evaporates off, about 5mins. Remove and place in bowl. Cool completely, then stir in almonds and mint.
2	For triangles, place 1 sheet filo on work surface. Cover remaining filo with a damp cloth to prevent drying out. Cut sheet in half lengthways and brush each half lightly with butter. Fold in half to form two long strips and brush with butter. Place about 2 teaspoonfuls of filling in lower left corner of each strip and fold filo over filling, enclosing it and forming a triangle. Continue to fold strip to form a neat triangular package. Place on baking tray and brush with butter, sprinkle with sesame seeds, if using.
3	Repeat until all filling is used up. Cover lightly and refrigerate until ready to bake.
4	Preheat oven to 180C. Place prepared triangles in oven and bake for about 20 mins or until golden. Serve immediately.

Servings: 8

Yield: approx. 30

Cooking Tips

Unbaked filo pastries may be frozen. Freeze, uncovered, in a single layer on a tray lined with baking paper. When frozen, carefully layer in a container with freezer wrap between layers. Cover tightly. Bake directly from freezer. Use within 4 weeks.